Oven-Baked Potato Pancakes
- 2 Yukon gold potatoes cut in quarters, lengthwise
- 1 large turnip, cut in quarters lengthwise
- 2 medium carrots
- 1 tablespoon chopped rosemary leaves
- 4 to 6 garlic cloves, peeled and smashed
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 cup applesauce for serving (optional)
- Preheat oven to 425u0b0. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
- Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.
gold potatoes, quarters, carrots, rosemary, garlic, egg, flour, salt, pepper, extravirgin olive oil, serving
Taken from www.myrecipes.com/recipe/oven-baked-potato-pancakes (may not work)