Potato Pancakes

By MAB

Ingredients

• 8 Yukon gold potatoes
• 2 to 3 tbls white wine vinegar
• 1 clove garlic, smashed
• Kosher salt
• 2 eggs
• Extra Virgin olive oil

Details

Servings 20

Preparation

Step 1

Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes ith the vinegar and place in a mesh strainer. Place a couple of plates on top of the potatoes and weigh them down to try and squeeze out the excess water. Let sit for at least 30 minutes.

Preheat the oen to 200 degrees F

Cut the remianing 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the water by about 1" with water. Season the water generously with the salt. Bring to a boil, reduce to a simmer and simmer until they are fork tender, 10 to 12 minutes. Stain and while the potatoes are still hot, pass them through a food mill or mash with a potato mashr.

Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.

Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3 inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Reseason if necessary.

Working in batches, mke and cok all the pancakes until they are brown and crispy and cooked through, 3-4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.