Pommes Darphin (Potato Cake)

A large crisp pancake of julienned potatoes sauteed until golden on both sides, like a giant hash brown.

Ingredients

• 1 1/2 pounds russet potatoes, peeled
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Directions

1. Cut the potatoes into thin julienne strips (a mandoline works well). Do not rinse; the starch helps the cake hold together. Toss with salt and pepper.
2. Heat 1 tablespoon butter and 1 tablespoon oil in a 9- or 10-inch nonstick skillet over medium-high heat.
3. Add the potatoes and press them down into an even cake with a spatula. Cook for about 10 to 12 minutes, until the underside is crisp and golden brown.
4. Slide the cake onto a plate, invert it back into the pan with the remaining butter and oil, and cook the second side for another 10 minutes, until golden and cooked through.
5. Slide onto a cutting board, cut into wedges, and serve hot.

Notes

Adapted from Jacques Pepin’s Pommes Darphin, a rustic French potato cake.