Mastering the Classic Butter‑Potato Dish: From Palm Maxine to Perfect Chips

Introduction

The chef opens with a bold claim: a meal isn’t complete without a great potato dish. He focuses on a timeless preparation he calls Palm Maxine (also referred to as pom maxim, pom bulon, or pomloner), a simple yet elegant composition of just potatoes and butter.

Core Ingredients

• Potatoes (golden‑wonder or similar, 3‑4 medium)
• Clarified butter or ghee
• Salt (preferably crystal) and white pepper
• Optional: vegetable stock, onions, eggs, cheese, salad for serving

Preparation Steps & Key Techniques

1. Slice with a mandolin – keep fingers clear, use the palm to guide the blade. Slice potatoes about 2 mm thick, lengthwise, not across.
2. Dry, don’t wash – pat the slices on a cloth. Washing removes starch, which acts as the “cement” that holds the layers together.
3. Layering – arrange slices in a single, uniform stack, resembling a giant daisy. No need for a cutter if potatoes are similar in size.
4. Butter first – coat the potatoes with butter before seasoning. Salt applied first would draw out water and prevent proper caramelisation.
5. Season lightly – sprinkle salt and pepper after the butter has coated the slices.
6. Heat management – start the pan on medium‑high to bring it up to temperature, then reduce to low‑medium to avoid scorching. Use clarified butter for a nutty, rich caramel colour.
7. Flip with care – remove about 90 % of the butter, gently slide the stack back into the pan, then return the butter. This keeps the shape intact.
8. Check doneness – after flipping, cook 5 min, test resistance with a knife, then add 2‑minute intervals until the stack yields easily.

Professional Insights

• The "piano" technique: In high‑end kitchens the hottest spot of the burner is called the piano; chefs learn to position pans so the centre cooks faster while the edges stay cooler.
• Multitasking: Great chefs can manage several burners simultaneously, a skill the speaker emphasizes.
• Construction matters: Proper layering (like fish scales) ensures even cooking and a beautiful presentation.

Variations & Serving Ideas

• Main‑course version: Top the finished Palm Maxine with four fried eggs, crispy onions, a quick‑grilled slice of hard cheese, and a side salad.
• Pomloner: Add sliced onions and a light vegetable stock between potato layers, season, and bake at 120 °C for 1 h 20 min. Finish with crystal salt.
• Pom Rosty: Similar to Palm Maxine but cooked in clarified butter until crisp, then finished with a sprinkle of salt and optional parsley.
• Classic Chips:
• Cut potatoes, wash to remove excess starch, then drain.
• First fry (blanch): 140 °C for 8 min until just tender.
• Second fry: Increase to 180 °C for a crisp exterior.
• Finish with a knob of butter for a “three‑star” indulgence.

Tips & Safety

• Always keep fingers away from mandolin blades.
• Use a cloth to dry potatoes; excess moisture prevents caramelisation.
• Butter protects potatoes from releasing water when seasoned.
• If you lack clarified butter, use ghee.
• Let the finished dish rest so potatoes fully absorb butter, stock, and flavors.

Closing Thoughts

The chef reflects on his training at Hotel St. George and Boxree, emphasizing discipline, focus, and the joy of working with potatoes. He likens cooking to a conversation with a lifelong mistress—patient, rewarding, and endlessly educational.

With just potatoes, butter, and careful technique, you can create a versatile, restaurant‑quality side that works as a humble accompaniment, a hearty main, or a base for creative variations—proving that mastery of simple ingredients is the true secret to unforgettable cooking.