Last Friday night, we were in the mood to be creative.
Don’t you love that feeling after a fulfilling work week when you’re riding the tidal wave of energy and positivity, and the one thing you want to do when you get home is cook something delicious with your sweetie? I surely do.
We decided to roast a chicken and toss a salad. I had potatoes in the pantry, and we knew we wanted to use them. However, we didn’t want to just roast or mash them. Roast chicken always reminds me of a French country bistro or a Parisian café, which immediately brought to mind a potato pancake. One of the best meals I had in France was a roast chicken with a potato galette on a Sunday afternoon in the north of France. A galette isn’t quite the same as a potato pancake, but when I was looking for recipes for a potato cake of any sort, I came across the potato pancake recipe, which called for freshly grated parmesan cheese. I was sold.
This one takes some patience. Your pan can’t be too hot, but it can’t be too cool either. The potatoes will become mushy if it’s too cool. The best part is flipping the pancake. I was nervous the first time and took forever to flip the pancake onto a plate, then slide it back into the pan. I got the hang of it. Attack it. Don’t think, just flip. That would be my advice. The original recipe didn’t call for adding more oil to the pan before adding the pancake back in, but I found you get a more golden crust if you add about 1 tablespoon of extra virgin olive oil and let it heat up before you slide the pancake back into your nonstick skillet.
It was a delicious French country dinner.
Parmesan Potato Pancake
3 Tbs extra virgin olive oil, divided
1 white onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
2 lb Yukon Gold potatoes, peeled
1 cup parmesan, grated
1/2 cup fresh basil leaves, chopped
Warm 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic; cook until tender and fragrant, about 2 more minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the parmesan and the basil. Stir to combine; season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot but not smoking, add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium, and cook the potato mixture until the bottom is golden-brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. Add one tablespoon olive oil. When the pan is hot, slide the pancake back into the pan. Cook until the bottom is golden and the pancake is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice and serve.
Nutritional Information: Calories Per Serving: 460, Calories from Fat: 207, Fat: 23 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 41 mg, Sodium: 1133 mg, Potassium: 1021 mg, Carbohydrates: 46 g, Fiber: 4 g, Sugar: 3 g, Protein: 24 g