|He makes the best faces...bless his heart.I love that face :)|
The theme this week over at iheartcookingclubs was the loyal,dependable (mostly,starch can be a tricky little devil sometimes) potato.It was spud week this week.I chose the recipe for a Parmesan Potato Pancake. And what a great,savory,parmesany choice it was.I will forever make this recipe and enjoy every little bite along the way.I love finding recipes like this one! Hooray.
don't have fresh herbs ,any of those three would work just as well as fresh.) and the grated fresh parmesan cheese.The cheese being fresh makes this recipe,it melts into a velvety,cheesy web within the potatoes. Toss to mix well.
Then check the bottom side of the pancake if its golden brown,carefully invert the pancake onto a plate and gently let it drop onto the plate. Then slide the pancake,not cooked side down back into the same pan. You might need to add more oil cook for a bit longer to get that side golden brown as well.
This was a treat of potato and I will be making this again soon.I think it would darn fine for breakfast too. Maybe some scrambled eggs,breakfast sausage and a big ol' wedge of this Parmesan Potato Pancake and oooh it's dreamy. Enjoy!
Parmesan Potato Pancake
adapted from Giada de Laurentiis
featured in her cookbook Giada's Kitchen,New Italian Favorites
2 TBL olive oil,plus 1-2 TBL for frying
1 medium onion,chopped
1 garlic clove,minced
1 tsp salt
1/2 tsp freshly ground black pepper
2 lbs Yukon Gold potatoes,peeled
1 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil leaves
**I used about 2 TBL minced fresh rosemary and that was just the right amount***
1. Warm 2TBl of olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook until translucent,about 4 minutes. Add the garlic and cook until tender and fragrant about another 2 minutes. Season with salt and pepper and transfer to a large mixing bowl and set aside.
2. Meanwhile grate the potatoes in a food processor using the grating blade. Dump the grated potatoes onto a clean kitchen towel and squeeze out all the excess moisture you can. Add the potatoes into the mixing bowl with the onion mixture along with the Parmesan and the basil. Stir to combine and season a little more with salt and pepper.
3.Warm 1 TBL of the remaining oil over high heat in the same pan you cooked the onions. When the pan is hot but not smoking add the potato mixture. Using a spatula press down the mixture firmly and evenly into the pan. Reduce the heat to medium and cook until the bottom is golden brown and it can move around in the pan 12-15 minutes. Invert the pancake onto a plate and then gently slide the uncooked side back into the same pan. Reduce the heat if the pancake seems to be cooking to fast in places.You might need to add more oil before sliding the pancake back into the pan. Cook the underside for another 12-15 minutes until it is golden brown and the pancake is cooked through. Invert the pancake once more onto the same plate and cute into wedges and serve.