Potato Pancakes (without the flour!)

This is a recipe adapted from Joan Nathan’s version in the NYTimes for Pure Potato Latkes.  She adapted it from Chef Nathaniel Wade’s recipe for Rösti. Continuing down that path of changing up things, I added sautéed shallots to theirs.  The beauty of the recipe is that it is gluten-free and the potatoes do not oxidize, a frequent problem when making potato pancakes. In this one, the pancakes can also be made in advance!  I served mine at a birthday celebration with crème fraîche and a healthy dollop of Osetra caviar (double what is called for here). These potato pancakes would also be delicious with smoked salmon topped with chives.  And more caviar, of course.

Latke, potato pancakes, and rösti are similar in that they all are made with potatoes. Their key difference is that latkes are made with eggs and matzo meal whereas potato pancakes use flour. Rösti do not use any egg or other binding material.  Further, for rösti the potatoes are usually par-boiled before they are grated and fried.

Ingredients:

2 large shallots, finely chopped

4 large Russet potatoes, washed and dried

Kosher salt and freshly ground pepper

Extra-virgin olive oil, for frying

½ cup crème fraîche (or sour cream)

2 ounces Osetra caviar (1/4 ounce serving per pancake)

Chives, optional

Cooking instructions:

Preheat oven to 350 ⁰ F

1.       Put 1 Tablespoon olive oil into a medium skillet and sauté shallots over a low heat making sure not to burn them.  Cook for 3-4 minutes then set aside.

2.       Put potatoes on a rack in the middle of the oven and cook for 30 minutes.

3.       Turn the potatoes over and cook another 15 minutes.

4.       Remove and allow to cool for 30 minutes. Then cut each potato in half.

5.       Take one potato half in your hand and using the flat flesh side, grate the potato over a bowl using the large hole side of a box grater.  

6.       The potato half will open up like a flower leaving the skin in your hand.  Save the skin for another use such as frying or baking later.

7.       Repeat with other potato halves.

8.       Add the cooked shallots to the bowl.

9.       Sprinkle in the salt and pepper and mix together.  The mixture will be sticky.

10.   Measure out a ½ cup quantity into your hand and form a ½- inch thick patty. Put on a dish and continued to make the other patties.

11.   Cover the patties with plastic wrap and refrigerate for at least two hours or overnight.

12.   Put ¼ inch olive oil into a large, heavy skillet.  Using a medium heat, fry four patties at a time, 4 to 5 minutes a side. Drain on a paper towels and continue with the remaining four patties.

13.   Serve immediately with a 1 Tablespoon crème fraîche and 1/4-ounce caviar (any quality level is fine).

14.   Garnish with fine slivers of chives. (Optional)

Makes: 8 potato pancakes

Wine recommendations:  A Brut Champagne, dry white wine (such as Chablis or Albariño), or ice-cold Russian vodka.