Perfect Potato Pancakes
2 pounds russet or Yukon Gold potatoes
Salt and freshly ground pepper to taste
vegetable oil for frying
1. Using a grater or a food processor coarsely grate the potatoes. Place potatoes in a fine-mesh strainer or tea towel and really squeeze out all the water over a bowl.
2. Heat a non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the dried potatoes in the palm of your hand and flatten as best you can. Place the potato mixture in the pan, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. Yields 2 dozen small pancakes. (You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.)
Serve with smoked salmon, sour cream and chives, apple sauce or horseradish cream.
1 cup of sour cream
1 tablespoon lemon
1 tablespoon horseradish
salt and pepper
Mix all ingredients and serve.