Name: Red and Green Potato Pancakes
Yield: 16 pancakes
Cuisine: Potatoes
Ingredients: 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

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

Ingredients

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

Instructions

Heat ½ 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.