Potato Pancakes
Ahhhโฆcrispy, hot, and yummy pancakes without the guilt! These versatile little wonders are easy to make and go well with so many condiments. Gluten-free and vegan, they are sure to please any palate with their crunch and spicy flavor. Grab some โtaters and heat up the oven!
I was inspired by the potato pancake recipe in the Medical Medium Liver Rescue book. Lo and behold, as I took the tray out of the oven and tried my very first potato pancake, I knew that it was going to be one of my favorite recipes to make. After making this many times (โฆand eating a lot of these pancakes!), I have adapted this recipe to suit my tastes and preferences and I am listing my suggestions and modifications below. One of the things I like about this simple yet filling dish is that you can be creative with the spices and make your own version. Here we go:
Ingredients
2-4 (or more!) organic potatoes grated. Russets are the best but any potato will do.
1-3 tablespoons of arrowroot powder. If you are making a big batch, use more than 1 tbsp.
1/2 teaspoon of sea salt.
Cumin to taste. I use just a pinch as it is a rather strong spice.
Paprika to taste. I use 1/4 to 1/2 teaspoon.
Garlic powder to taste. I use 1/2 - 1 tbsp, I like garlic flavor.
Onion powder to taste. I use 1/2 - 1 tbsp.
Dried oregano or parsley to taste. Depending on how big your batch is, 1/2 - 1 tbs will do.
Cayenne powder or red pepper flakes (optional). Just a pinch and you can omit if you do not like the heat or are sensitive.
Use them like crackers or a piece of bread - the possibilities for toppings are endless. From greens, to salsa, to guacโฆto even jams and jellies!
Directions
Preheat the oven to 425ยฐF.
Grate the potatoes by hand or in a food processor. Use the smallest grate size.
Optional step - put the grated potatoes in a nut milk bag and squeeze the moisture out. This will help make your pancakes extra crispy.
Combine the grated potatoes, arrowroot powder, sea salt, and spices in a mixing bowl. Mix and massage with your hands to make sure arrowroot powder and all the spices are evenly mixed.
Line a baking tray with unbleached parchment paper. Take about ยผ cup of the potato mixture and press it into a cookie-cutter mold. Press down until the pancakes are about ยผ inch thick.
Bake the potato pancakes for 20 minutes. I usually set my oven timer for 12-15 minutes first so I can check on them. If some pancakes are still sticking to the parchment paper too much, I give them a few more minutes. You can also flip them on the other side and bake them for 1-2 minutes more.
Serve immediately when the pancakes are still hot and crispy. Enjoy!
