Oven-Baked Potato Pancakes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
1. Preheat oven to 425°. 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.
2. 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.
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