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
Grate the potatoes on a coarse grater or
mandoline and rinse twice in cold water.
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.
Heat up most of the fat and when it's
smoking press down the potatoes to make a 1/2-in (1-cm) layer.
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.
Quickly slip the rest of the fat in the
pan before you cook the other side.
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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