Pierre Franey'S Potato Pancakes Recipe

Step 1

Put the potatoes in a saucepan and add cold water to cover and salt. Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer.

Step 2

In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.

Step 3

Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown. Do not overcook or pancakes will be dry to the taste. Serve hot.

Source: The New York Times Cook Book (Revised) by Craig Claiborne

Things You'll Need

  • 3 Potatoes (about 1.25 lbs)
  • Salt to taste
  • 1tb Butter
  • 1/3c Half-and-half
  • 2 Eggs, lightly beaten
  • 1/3c Flour
  • 1/4c Finely chopped onion
  • 1/2ts Minced garlic
  • 2tb Finely chopped parsley
  • Freshly ground pepper to
  • Taste
  • 2tb Vegetable oil

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