French potato pancakes: A crispy twist on tradition

Pomme de Terre Darphin is French potato pancakes. They are crispy on the outside with a soft, creamy centre. Made with thicker pieces of potatoes, they taste perfect with mozzarella or parmesan cheese, which imparts a distinctive flavour. These pancakes often resemble the Spanish tortilla, and while their preparation requires precision, the result is a taste unparalleled by others.

The most popular ways to serve this delicacy include offering them immediately after taking them off the pan or after a brief bake in the oven. This adds extra crispiness and prevents them from breaking apart during frying.

Ingredients:

• About 600 grams of potatoes,
• About 30 grams of dried mushrooms, preferably porcini,
• 1 tablespoon of butter,
• Oil for frying,
• Half a teaspoon of nutmeg,
• A pinch of salt and pepper.

Instructions:

1. Soak the dried mushrooms in warm water and leave them for 2 hours. The soaking water can be used to make the sauce.
2. Grate the potatoes using a medium-sized grater and squeeze out any excess water. Season with salt, pepper and nutmeg.
3. Sauté the soaked mushrooms in a skillet with hot oil for about 4 minutes, then set them aside to cool. Add the cooled mushrooms to the grated potatoes and mix everything thoroughly.
4. Heat oil in a skillet and add a tablespoon of butter. Spread the potato mixture evenly. Fry until the pancakes start to brown on the bottom.
5. Carefully flip the pancakes to the other side using a flat plate and continue frying until the other side is also golden brown.
6. Transfer the pancakes to a baking sheet lined with parchment paper and place in an oven preheated to 170 degrees Celsius for about 4 minutes.

Pomme de Terre Darphin are best served hot, straight from the oven, with sour cream or creamy mushroom sauce.