Pommes Paillasson Or Straw Potato Cake

1. Peel potatoes & grate them coarsely, then immediately toss them with melted butter & season with salt & pepper.

2. Heat oil in large frying pan, then add potato mixture.

3. Press mixture down to form an even layer that covers the pan.

4. Cook over moderate heat 7-10 minutes until base is well browned.

5. Loosen potato cake by shaking pan or running a thin spatula under it.

6. To turn it over, invert a large baking sheet over the frying pan &, holding it tightly against the pan, turn them both over together.

7. Lift off frying pan & return it to the heat, adding a little more oil if it looks dry.

8. Slide the upside down potato cake into the frying pan again & continue cooking until it is crisp & browned on the second side.

9. Remove from frying pan & serve hot!

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Nutrient	Quantity
Total fats	38.543 g
Protein	93.869 g
Carbohydrates	6.0766 g
Energy	756.6952 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5296 g
Water	356.6397 g
Aspartic acid	0.3814 g
Calcium, Ca	631.7321 mg
Lutein + zeaxanthin	1.3052 g
Fiber, total dietary	2.1652 g
Carotene, beta	50.2992 g
Niacin	6.3239 mg
Vitamin A, RAE	351.7929 g
Arginine	0.5977 g
Riboflavin	0.7966 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0151 g
Glutamic acid	0.9129 g
Sodium, Na	325.4869 mg
Fatty acids, total saturated 16:1 undifferentiated	0.671 g
Total lipid (fat)	38.543 g
Manganese, Mn	0.3645 mg
Fructose	0.0007 g
Proline	0.1939 g
Fatty acids, total saturated 16:0	8.0737 g
Fatty acids, total saturated 8:0	0.285 g
Sucrose	0.0001 g
Choline, total	300.4086 mg
Sugars, total	0.0018 g
Serine	0.2235 g
Fatty acids, total saturated 10:0	0.6388 g
Fatty acids, total saturated 18:0	3.7002 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.5786 mg
Selenium, Se	76.1743 g
Ash	6.5779 g
Fatty acids, total saturated 18:1 undifferentiated	10.7663 g
Pantothenic acid	0.1628 mg
Phenylalanine	0.2173 g
Copper, Cu	1.5014 mg
Betaine	0.0256 mg
Thiamin	0.8333 mg
Retinol	346.9443 g
Methionine	0.1344 g
Iron, Fe	6.9394 mg
Carbohydrate, by difference	6.0766 g
Phosphorus, P	986.4241 mg
Folate, total	90.0991 g
Tocopherol, gamma	0.0189 mg
Fatty acids, total saturated 4:0	0.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.0575 g
Alanine	0.2139 g
Cholesterol	292.2032 mg
Valine	0.2304 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	5.374 g
Glycine	0.2773 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	0.0007 g
Fatty acids, total saturated 14:0	2.5975 g
Zinc, Zn	5.5833 mg
Isoleucine	0.1779 g
Fatty acids, total saturated 12:0	0.7153 g
Fatty acids, total polyunsaturated	6.4531 g
Leucine	0.3167 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	1255.646 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	90.0991 g
Tryptophan	0.089 g
Phytosterols	0.2645 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 6:0	0.489 g
Tyrosine	0.1728 g
Vitamin B-12	4.5359 g
Vitamin K (phylloquinone)	3.1255 g
Fatty acids, total saturated	17.9446 g
Histidine	0.1204 g
Fatty acids, total monounsaturated	11.835 g
Threonine	0.1703 g
Folate, food	90.0991 g
Cryptoxanthin, beta	0.0719 g
Vitamin E (alpha-tocopherol)	2.9865 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	112.7585 mg
Lysine	0.1348 g
Potassium, K	1140.9199 mg
Cystine	0.0822 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	1.5 tablespoons	128.25	5.8927	10.8
Oil	2 tablespoons	224.256	0	25.4669
Pepper	0 teaspoon	0.7216	0.1839	0.0094
baking potato	1 lb	403.4676	0	2.2667