January 29, 2013 by dgarnett2013
Pommes Alumettes – Potato Cake: Rory O’Connell
The trick here is good Irish potatoes, a very tight fitting lid on the pan, and cooking the potatoes on a low heat for long enough.
Amounts to fit a standard 9 inch non-stick frying pan. If the pan is a litter bigger or smaller, adjust the amount of potatoes accordingly.
- 8-10 large potatoes, peeled and cut into large matchsticks
- 2oz butter or 2 tabs of olive oil – to grease pan.
- salt and pepper
Rub the base and sides of the non-stick pan with butter (or oil). It will look like a lot of butter, but it needs it. Don’t heat it.
Press the potato sticks into the pan and season with salt and pepper.
Cover tightly with a butter wrapper or greaseproof paper lid and cover again with a tight fitting lid (use a plate if yr pan has no lid). This is crucial – the steam must stay in the pan, as the potatoes cook from bottom and the steam.
Place on a LOW heat and cook for approx. 25 mins.
Remove lid and check to see if potatoes are soft and completely cooked.
When cooked, remove lid and paper and place a serving plate on top. Very carefully flip thr potatoes over on to the plate to reveal a golden potato cake.
Serve immediately or keep warm in a low oven.
Rose wore Lulu’s winter boots while I was making pommes alumettes. Then she went and did homework with Kit. We ate our pommes with steak and salad.