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Someone had the audacity to say that potatoes are overrated. Naturally, I present Pommes Darphin – the ultimate potato appetizer – as my rebuttal, and you are welcome. Honestly, this fried potato recipe is so freaking delicious! The smoked salmon on top takes these a simple side dish to the perfect appetizer.
Table of Contents
Why You’ll Love Pommes Darphin
Apart from looking absolutely STUNNING, these are sooo delicious. Pommes Darphin are great because they are so versatile. You can have them as an appetizer with the smoked salmon on top, or just remove it and have the perfect fried potato recipe. Whatever you are looking for, they have the perfect crispy golden outside with a flavorful and fluffy inside. Then you top it with the crème fraîche, velvety smoked salmon, herbs, and seasoning – and you have yourself the perfect savory bite that will keep you coming back for more!
Prep Pommes Darphin Like a Pro
Want your Pommes Darphin to come together effortlessly? Gather and prep everything before you even start!
Substitutions
- You already know that I am a bit extra lol, so if you want to leave the smoked salmon out… you can.
- You can top Pommes Darphin with anything your heart desires, or just leave them plain.
- Herbs are always very easy to swap out for whatever your favorites are.
- I used crème fraîche, but you can use labneh or sour cream instead.
🔥Chef Nadia’s Tip🔥
Make sure you gently press the potatoes with the spatula, but don’t overpress so the Pommes Darphin are still fluffy.
The Perfect Pairings
A drink recipe that would taste great with this pommes darphin is my porn star margarita. For your main, chicken parm and a fresh arugula fennel salad. For dessert, a delicious melon dessert.
Fried Potato Appetizer: Questions Answered
Swap out your crème fraîche for labneh or sour cream.
These go with pretty much anything your heart desires! If you’re looking for a side, you can leave the smoked salmon off and use the other toppings. This potato recipe is a great side for steak or braised beef. Some other great options are eggs on top for breakfast. They’re so good, you can even leave them plain or top them with my famous Salsa Macha!
You can do a lot of it ahead. The potatoes can be grated and stored in an airtight container in the fridge a day in advance. You can panfry the potatoes, cool and store it in an airtight container in the fridge a day in advance. You would then reheat it in a skillet, adding a touch more butter and oil, until it is warmed through and re-crisped. Wait to top until right before serving.
Pommes Darphin
Equipment
- cheesecloth, or kitchen towel
- cast iron pan
- spatula
Ingredients
- 3-4 large yukon gold potatoes
- 3 tbsp butter, melted
- 2 tbsp olive oil
- salt and pepper , to taste
Toppings
- créme fraîche, or labneh, to taste
- smoked salmon , optional
- 1 lemon, zest only
- chives , chopped
- dill, chopped
- capers
- black pepper
- 1 drizzle olive oil
Instructions
- Grate your potatoes using one of these options.Food Processor (optimal): Attach a shredding disc and feed potatoes through chute. This option produces long and uniform shreds that cook and crisp best.Box Grater: Use the largest holes on the grater and put a plate underneath to catch potatoesMandolin: Use the grating blades set over a plate.Stand Mixer with shredding attachment: Use a mixer with a fresh prep shredder attachment.
- Once grated, squeeze out every last bit of moisture out of them using a kitchen towel (clean obviously) or cheesecloth.
- Mix in the melted butter and olive oil to the potatoes. and season with salt and pepper.
- Preheat a cast iron pan for 2 minutes on high. Add a drizzle of olive oil and then the grated potatoes. Gently press down them down with a spatula. Don’t over-press because you want them to be fluffy.
- Lower the heat to medium and cook for about 12 minutes, flip and cook for 12 more minutes, until golden brown.
- Carefully slide the potatoes onto your serving plate and let them cool off a little bit. Spread creme fraiche on the top and add the smoked salmon evenly on top Sprinkle with lemon zest, chives, dill, capers, pepper and a drizzle of olive oil.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks fantastic and hoping to try this recipe this weekend. The potatoes are raw when you shred them, correct?
Hi Gina! The potatoes are raw when you shred them in this recipe. I do have a newer recipe where I parboiled them first and that turned out great. It’s called Smoked Salmon Honey Rösti if you want to check that out!
These look amazing! Can I make ahead and serve cold?
Hey Sylvia,
You can serve them cold and they will still be good. But, there’s something about them warm. What I would recommend doing is frying the potatoes beforehand and when you’re getting ready to serve, reheat them in a skillet with a touch of butter and oil until they’re warmed through and re-crisped. Then assemble them really quick, they don’t take long.