Garlic and Rosemary Potato Pancakes

Garlic and Rosemary potato pancakes

Ever get tired of the same side dishes?  You can only change-up potatoes so many ways.  What do you do when you have a meat and potatoes person in the family?  You have to get creative.  This recipe mixes several of my favorites, garlic, rosemary and potato pancakes.  These are so easy to make and the addition of the garlic and rosemary makes it a dish that gets you out of the potato rut.  Be sure to squeeze as much liquid out of the mixture as you can, it just makes the pancakes much crisper.  If you like soft, creamier potato pancakes, don’t get rid of as much of the liquid.  Roast your own garlic.  It’s easy, you can do a whole head of garlic and save the extra, or just put the 5 large cloves in a piece of foil and stick it in the oven when you have something else in the oven cooking.  Let it cool and wrap the cloves in plastic wrap and store in the fridge till you need it.  Another tip – use fresh rosemary, it just makes them so much better than using dried.

4-5 large cloves roasted garlic, mashed

3/4 cup grated onion (I just run mine through the food processor till pretty small)

2 tsp. salt

1 tablespoon minced fresh rosemary (can use 1/2 tsp. ground rosemary, but fresh is better)

1 large egg

1 1/2 lbs. baking potatoes

Vegetable oil for frying

Mix the garlic, onion, salt and rosemary until well combined.  Grate the potatoes (again, I just use the grating disk on my food processor, so much easier) and add to bowl.  Stir everything well and then put into a strainer over a bowl and press down with the back of a spoon, squeezing out all the liquid you can.  Let sit for a few minutes to allow any extra liquid drip off.  Return mixture to the bowl and add the egg.  Mix well.  Place a heavy frying pan (I like to use cast iron) over medium heat and add oil.  When the oil ripples on the surface of the pan, it is hot enough.  Put a quarter cup of the mixture in the pan and pat it down with your spatula, into a 4 inch pancake shape.  Cook for 2 to 3 minutes until golden brown and then turn and cook the other side.  Remove from the pan and drain on paper towels.  Hold in a 250 degree oven while you cook all the others.  This will give you about 8 pancakes.  Serve alone or with a small dollop of sour cream.

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