Oven-Baked Potato Pancakes

Photo: Hector Sanchez

Yield:

Makes 5 servings (serving size: 2 pancakes)

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 148
Fat 6.6 g
Satfat 1.2 g
Monofat 4.4 g
Polyfat 0.8 g
Protein 4 g
Carbohydrate 20 g
Fiber 4 g
Cholesterol 38 mg
Iron 1 mg
Sodium 532 mg
Calcium 42 mg

Ingredients

2 Yukon gold potatoes cut in quarters, lengthwise
1 large turnip, cut in quarters lengthwise
2 medium carrots
1 tablespoon chopped rosemary leaves
4 to 6 garlic cloves, peeled and smashed
1 egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
3/4 cup applesauce for serving (optional)

Preparation

1. Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.

2. Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.