Pommes Darphin Recipe

Name: Chez Daniels POMMES DARPHIN Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg russet potatoes, peeled and grated; 1 each small yellow onion, grated; 3 tbs all-purpose flour; 2 each large eggs; 1.5 tsp sea salt; 1 tsp freshly ground black pepper; 3 tbsp fresh chives, finely chopped; 4 tbs unsalted butter (for frying); 2 tbs neutral oil (vegetable or canola, for frying); 2 cups firm apples (e.g., Gala or Honeycrisp), peeled, cored and diced; 1 tbs granulated sugar; 1 tsp fresh lemon juice; 1 tsp ground cinnamon; 2 tbs water; 3 tbs creme fraiche; 1 tbsp extra chopped chives (garnish); 0.5 tsp lemon zest (optional)

Inspired by Chez Daniel

Time55m

Serves4

Potato pancakes, chives, apple sauce, & creme fraiche

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Ingredients

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Potato Pancake Batter

2.2 lb (1 kg) russet potatoes, peeled and grated

1 each small yellow onion, grated

3 tbs 00 bread flour

2 each Large eggs

1 1/2 tsp sea salt

1 tsp freshly ground black pepper

3 tbsp fresh chives, finely chopped

4 tbs unsalted butter (for frying)

2 tbs neutral oil (vegetable or canola, for frying)

Apple Sauce

2 cups firm apples (e.g., Gala or Honeycrisp), peeled, cored and diced

1 tbs granulated sugar

1 tsp fresh lemon juice

1 tsp Ground cinnamon

2 tbs water

To Finish & Serve

3 tbs creme fraiche

1 tbsp extra chopped chives (garnish)

1/2 tsp lemon zest (optional)

Method

Potato Pancake Batter

Prepare and drain potatoes

Using a box grater or food processor with a shredding disk, grate the peeled russet potatoes and the peeled onion into a large bowl. Immediately transfer the grated mixture into a clean kitchen towel or several layers of cheesecloth and squeeze out as much liquid as possible (at least 1/3 cup). This step is essential to get crisp pancakes.

Combine batter

Return the drained grated potatoes and onion to a bowl. Add the flour, beaten eggs, 1 tsp salt, 1 tsp black pepper, and the 3 tbsp chopped chives. Mix thoroughly until evenly combined. Taste a small piece (raw potato is fine to test seasoning) and adjust salt if necessary.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil (the oil raises the smoke point so butter doesn't burn). When the butter stops foaming and begins to sizzle gently, the pan is ready.

Form and fry pancakes

Spoon or scoop 3 tablespoons of the potato mixture per pancake into the hot pan, pressing each mound gently with the back of a spatula to form a 3-inch round about 1/3 inch thick. Fry without disturbing for 3–4 minutes until deeply golden and edges are crisp. Flip carefully and add the remaining 2 tablespoons butter to the pan, tilting the pan so melted butter pools; fry the second side another 3–4 minutes until golden and cooked through. Adjust heat as needed so they brown without burning. Work in batches; do not overcrowd the pan.

Keep warm

Transfer finished pancakes to a baking sheet fitted with a rack and keep in a 200°F (95°C) oven while you fry remaining pancakes. This preserves crispness.

Apple Sauce

While the pancakes cook, make the apple sauce. In a small saucepan combine the diced apples, 2 tablespoons water, 1 tablespoon sugar, 1 teaspoon lemon juice, and 1 teaspoon ground cinnamon. Bring to a gentle simmer over medium heat, cover, and cook 8–10 minutes, stirring occasionally, until apples are very tender.

Mash: Remove the pan from the heat. For a slightly chunky sauce, mash with a fork or potato masher to desired consistency; for a smoother sauce, pulse briefly with an immersion blender. Taste and adjust sweetness or cinnamon as desired. Keep warm or cool to room temperature before serving, depending on preference.

To Finish & Serve

Plate 2–3 warm pommes darphin per serving (depending on size). Spoon 1–2 teaspoons apple sauce alongside or a small quenelle on top of each pancake.

Dot each pancake with about 1 tablespoon of creme fraiche (or serve a small spoonful on the side). Sprinkle extra chopped chives over the pancakes and finish with a light dusting of lemon zest if using.

Serve immediately so pancakes remain crisp. Provide extra apple sauce and creme fraiche on the side.