Potato Paillassons Recipe

Prep potatoes

Grate the peeled russet potatoes on the largest holes of a box grater or in a food processor fitted with the large grating disk. Transfer grated potato to a large bowl of cold water and swish to remove excess starch. Let sit for 2 minutes.

Rinse and dry

Drain the potatoes in a colander and rinse under cold running water until the water runs clear. Squeeze the grated potatoes in handfuls inside a clean kitchen towel or several layers of paper towels until as dry as possible. Excess moisture prevents browning and crisping.

Season and bind

Return the dried grated potatoes to a bowl. Add 2 tsp fine sea salt, 1 tsp freshly ground black pepper, 3 tablespoons flour and the lightly beaten egg. Mix gently but thoroughly to distribute seasoning and binder. Mixture should hold together when pressed; add an extra tablespoon of flour if it's very loose.

Shape paillassons

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and 1 tablespoon butter and let the butter foam. Portion the potato mixture into 4 equal mounds (about 200–250 g each). In the skillet, press each mound firmly with a spatula into a 3/4-inch–thick round about 3.5–4 inches in diameter. Work in batches if the pan can't hold all at once, leaving space between cakes.

Fry until golden

Cook without moving for 4–6 minutes until the underside is deeply golden and crisp. Reduce heat to medium if browning too quickly. Flip each cake using two spatulas, add the remaining 2 tablespoons oil and 1 tablespoon butter (or add before second batch), and press again gently. Cook for another 4–6 minutes until the second side is golden and the cake is cooked through. Transfer finished paillassons to a wire rack set over a tray and keep warm in a low oven (100–120°C / 210–250°F) while you finish the others.

Poach eggs (jammy yolks)

Bring a medium pot of water to a gentle simmer (not a rolling boil). Stir in 1 teaspoon white vinegar and a pinch of salt. For each egg, create a gentle whirlpool with a spoon and gently slide one large egg into the center. Cook for 5 minutes for jammy, set whites and runny but slightly thickened yolks. Remove eggs with a slotted spoon and transfer to a bowl of warm water for 30 seconds, then to a paper towel to drain. If preferred, you can soft-boil eggs: place eggs in simmering water and cook 6 minutes, then transfer to an ice bath for 2 minutes, peel, and keep warm.

Timing

Poach or soft-boil the eggs toward the end of frying so they are warm when plated. Reheat paillassons briefly in the pan for 30–60 seconds if needed before plating.

Plate two paillassons per person (or one large per person). Gently place a jammy yolk on top of each paillasson. Sprinkle with the remaining 1/2 teaspoon fine sea salt or flaky sea salt and scatter 2 tablespoons finely snipped chives over the top. If using, squeeze a light 1/4 lemon wedge over each for brightness.

Serve immediately while the paillassons are crisp and egg yolks are warm and jammy. Provide a knife to break the yolk and let it run through the crispy potato for contrast.