Potato Darphin is a forgotten French classic. In this recipe, the potatoes are cut in very fine julienne and pan fried.

Prepare all the ingredients. Using a mandolin, cut potatoes in julienne (2 millimeters thick). Do not wash the shredded potatoes, because washing will not allow preservation of the natural starch they contain. Season with salt, pepper and a grate of nutmeg. Add a little bit of the chopped onion, and mix with your fingertips.

In a non-stick frying pan, heat about 2 tablespoons of oil with a knob of butter and add some potatoes. Using a spatula, equalize the edge and flatten the top, thus forming a little patty. Cook face up for a few minutes to complete coloring. When golden brown, flip the patties with a metal spatula and cook the second face for a few more minutes. Reserve on a cooling rack or on an absorbent paper. Reheat in oven at 300°F for 7 minutes.

Serve whole or cut in wedges.