Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

For whatever reason, Lyons has more culinary specialities associated with it than any other French city. These include charcuterie, Lyonnaise potatoes, which are shallow-fried and mixed with fried onions, and the potato dish called pommes paillasson – straw potato cake.


  • 900 g/ 2 lb baking potatoes
  • 60 g/ 2


Peel the potatoes and put them through a rotary food-mill fitted with a shredding disc or use the designated disc on your food processor to produce the longest strings you can. Rinse them in cold water, drain through a colander, roll up in a tea towel and squeeze gently to get them as dry and starch-free as possible.

In a large, and preferably shallow, frying pan set over a low heat, me