Pétafine is the kind of dish I love: the ingredients list is minimal, but it takes real skill to cook. I discovered it as a large, very thin potato pancake (hence the name), which you gently brown until you get a nice crispy surface and a soft interior.
What I love is the contrast in textures. You grate the potatoes, season them just right, and then let the pan do the work. The little detail that makes all the difference: press the grated potatoes well to remove excess water. This prevents the potato cake from being soggy and helps to get a nice crust.
To stay true to the traditional spirit of the Pétafine recipe, I stick to the base of potatoes-onion-parsley, with a touch of garlic if you like.
And since I was asked to incorporate seasonal products, I add a very simple side salad with radishes and a little chive: it brings crunch, freshness, and perfectly balances the golden side of the Pétafine.
In terms of everyday cooking, it's also a great recipe for using up slightly tired potatoes.
And you can easily adapt it in terms of seasoning (pepper, nutmeg), but the method remains the same: thin, well pressed, well packed, and patiently cooked.
Petafine
4
people16
minutes36
minutes549
kcal52
minutesPétafine is a thin potato pancake, golden and crispy, with a meltingly soft center. Served piping hot with a green salad, it's a simple, rustic, and incredibly delicious recipe.
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Ingredients
900g potatoes (Bintje or Agria type)
1 yellow onion (approx. 120g per piece)
1 garlic clove
3 tablespoons of chopped flat-leaf parsley
1 teaspoon of fine salt
1/2 teaspoon of black pepper
4 tablespoons of neutral oil (approx. 40g, multiply accordingly)
30g of butter
1 green salad (lettuce or oak leaf)
12 radish
2 tablespoons of chopped chives
2 tablespoons of wine vinegar
2 tablespoons of oil (olive or rapeseed)
1 pinch of salt
Preparation steps
- Prepare the side salad: wash the lettuce, slice the radishes thinly, and finely chop the chives. Mix together the vinegar, oil, and a pinch of salt. Chill until ready to serve.
- Peel the potatoes, rinse them quickly and grate them (using the large holes). Grate the onion as well.
- Place grated potatoes and onion in a clean tea towel. Twist and squeeze firmly over the sink to extract as much water as possible (this is the key to crispiness).
- Pour everything into a large salad bowl. Add the finely chopped garlic, parsley, salt, and pepper. Mix by hand to evenly distribute the seasoning.
- Heat a large frying pan (24–28cm) over medium heat. Add 2 tablespoons of oil and 15g of butter. When the butter foams, spread half of the potato mixture in a very thin layer (approx. 7–8mm). Press down firmly with a spatula.
- Cook undisturbed for 11 to 13 minutes, until the bottom is golden brown. Keep a close eye on the color: if it browns too quickly, lower the heat slightly.
- Flip the pancake: slide it onto a large plate, then flip it back into the pan. Add 1 tablespoon of oil and 5g of butter to the edge of the pan to help the second side brown. Cook for another 9 to 11 minutes.
- Place the Petafine on a board and make the second one in the same way with the rest (remaining oil + butter, same time).
- Serve immediately, cut into slices, with the radish and chive salad.
📊 Nutritional Information
1 portion (approx. 360g, with salad)
| Nutrient | Value |
|---|---|
| Calories | 549 kcal |
| Proteins | 8g |
| Carbohydrates | 74g |
| including sugars | 6g |
| Lipids | 25g |
| including saturated fatty acids | 7g |
| Fibers | 9g |
| Sodium | 620mg |
| Vitamins | |
| Vitamin C | 55% AJR |
| Vitamin B6 | 40% AJR |
| Vitamin K | 35% AJR |
| Minerals | |
| Potassium | 38% AJR |
| Magnesium | 16% AJR |
| Iron | 14% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you need to wait a little while before serving, keep the pancakes on a rack in a 90°C oven for 6 to 8 minutes: they stay crispy (on a plate, they soften).
💡 Chef's Tips
For a truly thin and crispy potato pancake, press the potatoes until almost no liquid is released. And keep the heat medium: too high and it will burn before it's cooked; too low and it will dry out without browning.
🔄 Variations
- Add a pinch of nutmeg to the potatoes (classic and subtle).
- Replace the parsley with a parsley-chive mixture in the recipe if you like more herbs.
