TASTE: ONE POTATO, TWO POTATO

I'm obsessed with potato pancakes in much the same way that some foodies focus on finding the perfect chocolate truffle (ok, I'm obsessed with chocolate truffles too). My fascination began years ago when I was  introduced to the Swiss potato rosti served at a Gstaad ski resort. The perfectly cooked potato pancake was the size of a plate, a gorgeous golden brown and came with a mound of thinly sliced smoked salmon and cream--yes, it was totally indulgent but I told myself that I would work it off on the slopes! The mini potato pancake has become one of my favorite holiday hors d'oeuvres, perfect for a Hanukkah celebration or Christmas cocktails and they are incredible easy to make. When they are cooked correctly the pancakes are creamy on the inside and crispy on the outside, a delicate balance of salt and yummy potato. Warning--these are totally addictive!

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.

Horseradish Cream

1 cup of sour cream

1 tablespoon lemon

1 tablespoon horseradish

salt and pepper

Mix all ingredients and serve.