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“I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take, I just don't want to lose them in the move.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and julienne potatoes into 3"x1/8" strips.
  2. Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke.
  3. Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
  4. Lower heat to medium, wait 1 minute, then put butter around sides of pan.
  5. Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
  6. Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
  7. ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
  8. Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
  9. Drain excess butter, cut in wedges and serve.

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