Red and Green Potato Pancakes Recipe

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Unpeeled red potatoes and bright green scallions -- a colorful, savory combination.

Yield: 16 pancakes

• 1 pound Red Bliss potatoes, washed and unpeeled
• 2 shallots, minced
• 2 scallions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh or 1 teaspoon dried herbs, such as oregano, thyme, or savory
• 2 tablespoons all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1/2teaspoon freshly ground black pepper
• Vegetable oil for frying

Heat 1/2 inch of oil over medium heat in heavy skillet to approximately 350 degrees F. Grate potatoes either using a box grater's largest holes or in a food processor, and pour into a large glass bowl. Add all other ingredients, mix well, and let stand 30 minutes, until potatoes soften and become watery. Press potato mixture lightly with a wooden spoon and drain approximately 75 percent of the liquid from the mixture. Form small round balls (about 2 tablespoons each) and drop into oil in skillet, no more than 8 at a time. Fry 5 or 6 minutes, or until golden brown. With a slotted spatula, flip pancakes and press down lightly. Fry about 5 min-utes longer, until golden brown. Transfer to paper towels, drain, and serve with sour cream.