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Large Potato Straw Cake

LARGE POTATO STRAW CAKE

 

A paillasson is a thin straw mat which is what this dish should resemble. If the mat is too thick it will be raw in the middle and burnt on the outside; it should be cooked as swiftly as possible. Better to make 2 paillassons than 1 thick one.


Serves 4

  • 8 medium-sized floury-variety potatoes

  • 4 oz (110 g) clarified butter or butter and oil salt, pepper

  1. Grate the potatoes on a coarse grater or mandoline and rinse twice in cold water.

  2. Depending on the size of your pants (10-12 in/25-30.5 cm would be ideal to make one paillasson) take out all or half the potatoes, drain and wrap them up tightly in a tea towel to get rid of all moisture.

  3. Heat up most of the fat and when it's smoking press down the potatoes to make a 1/2-in (1-cm) layer.

  4. Adjust the heat so it is still very hot hut doesn't burn the potatoes and, as soon as the mat is crisp underneath (about 10 minutes), turn the pancake.

  5. Quickly slip the rest of the fat in the pan before you cook the other side.

  6. Cook for a further 5 minutes, slip out of the pan on to a serving plate, sprinkle with salt and pepper and serve.

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