Red and Green Potato 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 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.


16 pancakes

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