Darphin Potato

Kevin Kindland

Kevin Kindland

2nd March 2014

Darphin Potato

Literally translated, paillasson means “doormat.” Raw potatoes are shredded, pressed into a nonstick pan, and cooked to create a compact cake that is excellent with any kind of roast or on its own with a salad. The dish, also called pommes Darphin, after the chef who created it, is similar to what the Swiss call rösti potatoes.


  • 3 baking potatoes
  • 2 tablespoons corn oil
  • 1 tablespoon unsalted butter
  • 4 spring onions sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Peel the potatoes and, using the large holes of a box grater, shred them. Squeeze the potatoes gently with your hands to remove some of the liquid.
Heat the oil and butter in a nonstick pan until hot. Add the potatoes, scallions, salt, and pepper and sauté, stirring occasionally, for about 2 minutes, until the potatoes are well mixed with the seasonings. Press on the mixture with the back of a spoon to compact it, cover, reduce the heat, and cook gently for about 12 minutes.
Flip the potato mixture over and cook it for 10 minutes on the other side.
Invert it onto a serving plate, cut into wedges, and serve.

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