I had wanted to make a hollandaise for this, but since it seemed against kashrut, I made something else up. Which is silly, since I'm not Jewish, and the potato pancake is not strictly Jewish, but I'm funny like that, being the high holidays and all. It must be the Long Island in our family.
You need:
5 small red potatoes
2 cloves garlic, chopped finely
rosemary, salt, olive oil to season
1 egg, beaten
1 T olive oil
For aioli:
2 T mayonnaise
1 small garlic clove, minced
2-3 drops lemon
salt
scallions, sliced thinly.
Whatchoo do:
1. Shred your taters. I used a grater, then switched to a veggie peeler. Marinate everything for the potatoes except for the egg, for 20 minutes. Add you egg.
2. Heat up a nonstick pan to hi-med heat. Lay the potatoes down in THIN, 1/4 inch layers. I messed this up the first time and the slices in the middle didn't cook. BAD idea. Raw potatoes contain solanine, the same poison in nightshade and tobacco, and when ingested in high quantities, cause headaches & vomiting and all kinds of nasty effects. Here is my academic reference (wikipedia). Cooking seems to reduce the levels a bit. And if your potatoes are green under the skin, throw them out. I am the last person to throw food out but it's really not worth it.
3. While your cakes are cookin, mix together the stuff for your aioli. You can make this ahead of time (the longer it sits, the better).
No comments:
Post a Comment