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Monday, August 30, 2010

Rosemary and Thyme Potato Pancakes

This is an herb-spiked version of one of my favorite classic recipes.  It's simple enough to put together, and sure to be a crowd pleaser.

Rosemary and Thyme Potato Pancakes
  • 2 pounds potatoes, peeled if you like
  • 1 large shallot, thinly sliced
  • 1 large clove garlic, chopped
  • 1 large egg
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon thyme leaves
  • 3/4 teaspoon salt
  • a few cranks off a pepper grinder
  • 3+ tablespoons olive oil
1) Coarsely grate the potatoes (a box grater will work well), and transfer to a cheesecloth.  Over a large bowl, squeeze out as much moisture as possible, catching all the water and starch with the bowl underneath.  The starch will settle at the bottom.  Pour off as much water as you can without losing the starch and add the potato shreds to the bowl.  Keeping the starch will help keep your pancakes from falling apart.
2) Mix in the shallot, garlic, egg, herbs, salt and pepper, making sure to scrape the sides of the bowl along the way.
3) Heat a tablespoon or two of olive oil in a skillet.  Form about 1/4 cup of the potato mixture into a flat pancake shape with your hands and add to the skillet.  I can do about 3 or 4 at a time.  Cook over medium heat for 3 or 4 minutes on each side, until both sides are golden.  Repeat until you've used all the potato mixture.
4) Serve with a dollop of sour cream and sprinkled with more herbs.

Makes 8 to 10 pancakes.

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