A twist on tradition: Pomme de terre darphin revisited
Popular Polish potato pancakes are also a delicacy in France. However, they are prepared slightly differently. The base for pomme de terre darphin consists of grated potatoes, but they are grated using a larger grater. French pancakes resemble a Spanish tortilla in appearance. You can serve them immediately after taking them off the pan, but it's recommended to put the thicker ones in the oven for a short time.
The recipe for French potato pancakes was inspired by a dish prepared by Michel Moran. I must admit, it tastes great when finished in the oven – the pancake becomes a bit less moist and much crunchier. Before baking, you can sprinkle it with mozzarella or a more savoury parmesan. It pairs well with both sour cream and creamy mushroom sauce.
Flipping pancakes on the pan using Michel Moran’s method
French pancakes are much thicker than classic potato cakes. For us, thinner is better. Pomme de terre darphin are about 2.5 centimetres thick. At the same time, such a pancake is very delicate, which unfortunately increases the risk of breaking apart during frying.
To prevent this, it's advisable to use a large, flat plate. Cover the pan with it and quickly turn it upside down. This way, the flipped pancake will land on the plate. Now you just need to slide it back onto the pan.
Recipe for pomme de terre darphin
Before you start preparing the pancakes, soak the dried mushrooms. Cover them with warm water and leave for 2 hours. Use the soaking water to prepare the sauce.
Ingredients:
- 600 grams of potatoes,
- 28 grams of dried mushrooms, preferably porcini,
- a tablespoon of butter,
- oil for frying,
- half a teaspoon of nutmeg,
- a pinch of salt and pepper.
Instructions:
- Put the soaked mushrooms in a pan with heated oil. Sauté for about 4 minutes, then set aside to cool.
- Grate the potatoes on a medium grater. Squeeze out the excess water. Season with salt, pepper, and nutmeg.
- Transfer the cooled mushrooms to the grated potatoes and mix.
- Spread the mixture on a pan with heated oil and a tablespoon of butter. Fry until the pancake starts to brown on the bottom.
- Flip to the other side and fry until equally golden.
- Carefully remove from the pan, place on a baking sheet lined with parchment paper, and put in an oven preheated to 170 degrees Celsius for 4 minutes.
