Crispy Pommes Paillasson (French Potato Galette) — The Real Bistro-Style Version
If you’ve never made Pommes Paillasson, think of it as a single, thick, ultra-crispy potato cake—shredded potatoes packed into a galette and cooked slowly in butter until the outside becomes deeply golden and crunchy. What makes it different from hash browns is the shape and technique: you’re building one cohesive “potato cake” you can slice like a pie. It’s the kind of side you make for eggs at brunch, a steak night, or anything grilled when you want maximum crunch with minimal ingredients.
Ingrédients
- 2 lb russet potatoes about 3 large, peeled
- 1 tsp fine salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter plus 1 tbsp as needed
- Fresh basil optional
Instructions
- Grate peeled russet potatoes on the large holes of a box grater.
- Season with salt and pepper; mix well.
- Transfer to a clean towel and squeeze very firmly to remove as much moisture as possible.
- Melt 3 tbsp butter in a 10–12 inch skillet over medium heat.
- Add potatoes and press into a compact round galette about 3/4 inch (2 cm) thick; tidy edges.
- Lower to medium-low and cook 8–12 minutes until the underside is deep golden brown.
- Flip onto a plate, slide back into the skillet uncooked side down; add 1 tbsp butter if needed and press gently to compact.
- Cook 8–12 minutes until the second side is golden and the center is tender (knife slides in easily).
- Rest 1–2 minutes, slice into wedges, garnish lightly with basil if desired, and serve hot.
Vidéo
Notes
FAQ
Why did my galette fall apart when flipping?
Most common reasons:- Potatoes weren’t squeezed enough
- First side wasn’t browned enough before flipping
- Pan was too large and the galette was too thin to hold together