Pommes de Terre Macaire-Crispy Skillet Potatoes
"Pommes de Terre Macaire is a traditional French recipe for a potato cake cooked in a skillet. Today we make a contemporary version of the classic Pommes de Terre Macaire. Come into Today’s Home Kitchen and learn the tips and techniques to make our Crispy Skillet Potatoes glistening with butter and studded with bacon."
-- @todayshomekitchen


Prep time 15mins
Cook time 30mins
Serves or Makes: 4 Servings


  • 3 russet potatoes
  • 1 tablespoons chopped fresh thyme
  • 2 slices bacon, diced
  • 4 tablespoons butter, melted
  • 1 tablespoons canola oil
  • salt and black pepper
  • 1 1/ 3 cups sour cream
  • 1 tablespoons chopped fresh chives


  • Step 1

    Day One, Bake the Potatoes- Heat oven to 375°. Poke a small slit in the end of each potato. Bake the potatoes on the center rack of oven for 1 ½ hours. Take potatoes out of the oven and let cool to room temperature. Chill the potatoes in the fridge overnight, or at least 6 hours.

  • Step 2

    Day Two, Fry the Potatoes and Serve- Heat a skillet over medium heat. Add the diced bacon and saute until crisp and golden brown, about 6-7 minutes. Drain the bacon bits. Cut each potato in half and using a small spoon, scoop the flesh out in chunks. Freeze the potato skins and use later for stuffed baked potatoes.d

  • Step 3

    Heat oven to 425°. Heat a non-stick, ovenproof skillet over medium high heat. Add the oil and 3 tbsp. of the butter. Add the potatoes, thyme, bacon bits and season with salt and pepper. Add enough of the potato chunks to cover the skillet. Press down using a flat spatula, breaking the chunks of potato and pressing them down into the skillet to make a pressed potato cake. Sauté the potatoes for about 6-8 minutes, gently shaking the skillet. Drizzle the top of the potatoes with the remaining tablespoon of melted butter and place the skillet in the oven. Bake the potatoes for 20-25 minutes. The top will be golden.

  • Step 4

    Remove the skillet from the oven and cover with a plate. Invert the skillet to unmold the potatoes onto the plate, showing the golden brown crown and crispy potatoes. Garnish the top of the potatoes with sour cream and chives.