Matefaim de pommes de terre savoyard

Name: Matefaim de pommes de terre savoyard
Total time: 35 min
Yield: Serves 4
Cuisine: Savoy
Ingredients: 800 g (1¾ lb) potatoes; 2 whole eggs; 3 tbsp all-purpose flour; 2 garlic cloves; 1 bunch of flat-leaf parsley; 4 tbsp sunflower oil; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Savoy potato matefaim

⏱ 35 minServes 4Easy330 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)potatoes
2whole eggs
3 tbspall-purpose flour
2 clovesgarlic
1bunch of flat-leaf parsley
4 tbspsunflower oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

800 g (28 oz) potatoes
2 whole eggs
3 tbsp all-purpose flour
2 cloves garlic
1 bunch of flat-leaf parsley
4 tbsp sunflower oil
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet (28 cm / 11 in)

1 coarse grater

1 bowl (2 L / 2 qt)

1 wide spatula

03 — Method

Peel the potatoes and grate coarsely over the bowl, then squeeze firmly in a clean towel to remove as much water as possible.
Remove the garlic germ and chop finely, chop the flat-leaf parsley, and mix both into the potatoes with the fleur de sel and freshly ground pepper.
Add the eggs and flour and mix hard with a fork until the mixture holds together.
Heat two tablespoons of sunflower oil in the large skillet over medium heat until hot.
Spread the mixture in the pan into a thick, even cake and cook 8 min until golden and crisp underneath.
Flip using a large plate, add the rest of the oil and cook 8 more min on the other side. Serve hot with a crisp green salad.