- 4
Ingredients
- 1 pound potatoes, such as russets, peeled and grated
- 1/4 cup heavy cream
- salt and pepper to season
Preparation
Step 1
* *Heat* the oven to 400°F. Generously oil a baking sheet with olive oil. *Squeeze* the water out of the grated potatoes in a tea towel and spill the potato into a bowl. *Toss* in the cream, salt, and pepper to coat evenly. *Taste* to check the seasonings. At this point, you can set it aside for an hour or so, or refrigerated for longer.
* *Spoon* the potatoes into small pancakes on a baking sheet.
* *Bake* 15 minutes. *Flip* and bake 15 minutes longer, until cooked through, crisp-edged, and golden.
N.B. 24/12/10 - 15 minutes per side results in VERY crispy pancakes. Remember that they continue to cook and crisp after they are removed from the oven. Start at 12 minutes per side next time and see what results.
N.B. 21/01/11 - I tried them in the Breville oven and they took forever to cook and crisp up - stick to the big oven and a non-stick cookie sheet, adjusting the time as above.
* Serve with sour cream or creme fraiche.
*NUTRITION:*
* Calories - 170
* Fat - 6.3
* Sat Fat - 2.2
* Carbs - 27.2
* Fibre - 1.9
* Protein - 2.9