Pommes Darphin (aka pommes paillasson)

Pommes Darphin is the epitome of French culinary elegance—a crisp, golden potato cake with a tender, buttery interior. Often compared to rösti or hash browns, this dish elevates the humble potato into something extraordinary, requiring just a few ingredients and a touch of finesse.

Versatile and elegant, Pommes Darphin pairs beautifully as a side to a hearty roast or shines on its own when served with smoked ham and a fresh green salad. Its irresistibly crunchy exterior and velvety interior make it a celebration of simplicity at its finest.

Follow this step-by-step recipe to create a Pommes Darphin that’s as impressive as it is delicious!

Pommes Darphin

Prep Time 10 minutes, Cook Time 40 minutes, Servings 6

Ingredients

¼ cup fat (butter, olive oil, duck fat, or lard)

1 finely diced onion (optional)
2–3 garlic cloves, minced (optional)
2 teaspoons fresh thyme leaves
2 pounds gold potatoes, shredded
1–2 teaspoons sea salt
1 teaspoon freshly ground black pepper
A pinch of freshly grated nutmeg (optional)

Toppings:

Smoked salmon, crème fraîche, and chives
Ham, whipped cream cheese, and green onions
Ham, over-easy egg, and shredded Gruyère cheese

Directions:

1. Preheat the oven to 450°F (232°C).

2. Sauté aromatics: Heat 1 tablespoon of fat in a large Dutch oven over medium heat. Add the onion, garlic, and thyme, and cook, stirring occasionally, until lightly browned (about 10 minutes). Use a slotted spoon to transfer the mixture to a bowl.

3. Prepare potatoes: Shred the potatoes using a box grater or food processor. Squeeze the shredded potatoes firmly to remove as much liquid as possible, then combine them with the onion mixture in the bowl. Season with salt, pepper, and a pinch of nutmeg.

4. Cook the potatoes: Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add the remaining fat and let it melt. Press the potato mixture into the pan firmly using a metal spatula to create an even, compact layer.

5. Brown the edges: Cook over medium-high heat until the edges of the potato mixture start to turn golden brown.

6. Flip and bake: Invert a plate over the skillet and carefully flip the potatoes onto the plate. Return the potato mixture to the skillet (browned side up), then transfer the pan to the preheated oven. Bake for about 15 minutes, or until the potatoes are tender and can be easily pierced with a sharp knife.

7. Serve: Cut the potatoes into six wedges and serve warm. Enjoy!

The possibilities are endless, but start with my three variations as inspiration. Cooking is all about creativity and enjoyment, so feel free to experiment with different combinations of ingredients you love. Have fun and make it your own!

For the smoked salmon version:

Allow the potato to cool slightly, then brush the top with crème fraîche, leaving a 1-inch border. Arrange thin slices of smoked salmon over the crème fraîche, sprinkle with chives, and serve. For an extra festive touch, finish with a garnish of caviar.

For the ham version:

Layer the potatoes with thin slices of high-quality ham and return them to the oven for 10 minutes to warm the ham through. Finish with a dollop of whipped cream cheese and a sprinkle of sliced green onions before serving.

For the ham, egg, and cheese version:

Layer the potatoes with thin slices of high-quality ham and return them to the oven for 10 minutes to warm the ham through. Top each serving with an over-easy egg and a sprinkle of shredded Gruyère cheese for a rich, indulgent finish.

Pommes Darphin: The Crispy Potato Masterpiece

Pommes Darphin (aka pommes paillasson)

Pommes Darphin

Ingredients

Rediscovering Pot-au-Feu