Potato Pancakes
- Level: Easy
- Yield: about 20 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 83
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 16
- Sodium
- 216
- Total: 1 hr 45 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 50 min
Ingredients
8 Yukon gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Extra-virgin olive oil
Directions
- Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
- Preheat the oven to 200 degrees F.
- Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
- Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
- Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
- Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.