Potato Pancakes With Chives And Tarragon Recipes

LACY POTATO PANCAKES WITH CHIVES

Steps:

• Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
• Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and some pepper.
• Heat the butter and oil in a 10 - 12 inch skillet over a high heat until the foam subsides.
• The pan must be very hot, but not smoking.
• Using 2 tablespoons of potato mixture for each pancake, fry 2 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
• Fry each batch of pancakes over a medium-high heat for 2 to 3 minutes on each side, or until they are crisp and golden.
• Serve at once.

CRISPY (NO-FRY) POTATO PANCAKE POPPERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

POTATO PANCAKES WITH CHIVES AND TARRAGON RECIPE

Steps:

• Combine potato, chives, tarragon, salt and pepper in large bowl. Form into 4 equal patties, each about 3 1/2 x 1/2inch, squeezing out liquid. Heat oil in large skillet over moderately high heat. Add patties. Reduce heat to moderate; cook 15 to 17 minutes, turning patties over every 5 minutes for even browning. Drain on paper toweling. Serve as is or with a dollop of lowfat plain yogurt or applesauce.

FINGERLING POTATOES WITH CHIVES AND TARRAGON

Steps:

• Peel potatoes and halve lengthwise.
• Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.