Potato Paille
Potato Paille
Ingredients
- 1 large potato, peeled
- 500 ml ice water
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons potato starch
- 1/2 cup shredded cheese, such as mozzarella or cheddar
- 2 tablespoons cooking oil, plus more for brushing
- 4 sprigs fresh rosemary, for garnish
Instructions
- 1
Peel the potato and grate it into a medium-sized bowl.
⏱️ 3 min
- 2
Pour ice water over the grated potato until it is fully submerged.
⏱️ 1 min
- 3
Soak the grated potato in the ice water for 5 minutes, stirring occasionally with chopsticks or a fork to ensure even soaking.
⏱️ 5 min
- 4
Drain the potato thoroughly from the ice water. Transfer the drained potato onto a stack of several layers of paper towels.
⏱️ 2 min - 5
Cover the grated potato with additional paper towels and press down firmly to pat it dry. Remove as much moisture as possible, as this is crucial for crispiness.
⏱️ 3 min
- 6
Transfer the dried grated potato into a clean, dry bowl.
⏱️ 1 min
- 7
Season the potato with black pepper, sprinkling it evenly over the grated potato.
⏱️ 1 min
- 8
Add the potato starch to the bowl, sprinkling it over the seasoned potato.
⏱️ 1 min
- 9
Add the shredded cheese to the bowl, sprinkling it by hand over the potato mixture.
⏱️ 1 min
- 10
Using chopsticks or a fork, thoroughly mix all the ingredients in the bowl until they are well combined and the potato is evenly coated.
⏱️ 2 min
- 11
Heat a large non-stick pan over medium heat. Add 1 tablespoon of cooking oil and brush it evenly onto the pan's surface using a silicone brush or paper towel.
⏱️ 1 min
- 12
Using chopsticks or tongs, place a small portion of the potato mixture (about 1/4 cup) into the hot pan. Repeat to form multiple paille, ensuring they are not overcrowded.
⏱️ 2 min
- 13
Use a spatula to press each potato mixture portion flat into a compact, round disc shape, about 1/2 cm thick, in the pan.
⏱️ 1 min
- 14
Brush the top surface of each potato paille with a little more cooking oil.
⏱️ 1 min
- 15
Cook the potato paille for 3-5 minutes, or until the bottom side is golden brown and crispy. Carefully flip each paille over using the spatula.
⏱️ 4 min - 16
Continue cooking for another 3-5 minutes, or until the second side is also golden brown and crispy. Repeat with remaining potato mixture, adding more oil to the pan as needed.
⏱️ 4 min
- 17
Once cooked, transfer the Potato Paille from the pan onto a serving plate or bowl.
⏱️ 1 min
- 18
Garnish each Potato Paille with a sprig of fresh rosemary before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Paille
- 1 large potato, peeled
- 500 ml ice water
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons potato starch
- 1/2 cup shredded cheese, such as mozzarella or cheddar
- 2 tablespoons cooking oil, plus more for brushing
- 4 sprigs fresh rosemary, for garnish
Instructions
- 1
Peel the potato and grate it into a medium-sized bowl.
⏱️ 3 min - 2
Pour ice water over the grated potato until it is fully submerged.
⏱️ 1 min - 3
Soak the grated potato in the ice water for 5 minutes, stirring occasionally with chopsticks or a fork to ensure even soaking.
⏱️ 5 min - 4
Drain the potato thoroughly from the ice water. Transfer the drained potato onto a stack of several layers of paper towels.
⏱️ 2 min - 5
Cover the grated potato with additional paper towels and press down firmly to pat it dry. Remove as much moisture as possible, as this is crucial for crispiness.
⏱️ 3 min - 6
Transfer the dried grated potato into a clean, dry bowl.
⏱️ 1 min - 7
Season the potato with black pepper, sprinkling it evenly over the grated potato.
⏱️ 1 min - 8
Add the potato starch to the bowl, sprinkling it over the seasoned potato.
⏱️ 1 min - 9
Add the shredded cheese to the bowl, sprinkling it by hand over the potato mixture.
⏱️ 1 min - 10
Using chopsticks or a fork, thoroughly mix all the ingredients in the bowl until they are well combined and the potato is evenly coated.
⏱️ 2 min - 11
Heat a large non-stick pan over medium heat. Add 1 tablespoon of cooking oil and brush it evenly onto the pan's surface using a silicone brush or paper towel.
⏱️ 1 min - 12
Using chopsticks or tongs, place a small portion of the potato mixture (about 1/4 cup) into the hot pan. Repeat to form multiple paille, ensuring they are not overcrowded.
⏱️ 2 min - 13
Use a spatula to press each potato mixture portion flat into a compact, round disc shape, about 1/2 cm thick, in the pan.
⏱️ 1 min - 14
Brush the top surface of each potato paille with a little more cooking oil.
⏱️ 1 min - 15
Cook the potato paille for 3-5 minutes, or until the bottom side is golden brown and crispy. Carefully flip each paille over using the spatula.
⏱️ 4 min - 16
Continue cooking for another 3-5 minutes, or until the second side is also golden brown and crispy. Repeat with remaining potato mixture, adding more oil to the pan as needed.
⏱️ 4 min - 17
Once cooked, transfer the Potato Paille from the pan onto a serving plate or bowl.
⏱️ 1 min - 18
Garnish each Potato Paille with a sprig of fresh rosemary before serving immediately.
⏱️ 1 min