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Oven-Baked Potato Pancakes

Photo: Hector Sanchez
Prep time 20 mins
Cook time 30 mins
Yield Makes 5 servings (serving size: 2 pancakes)

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)

Nutrition 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

How to Make It

  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.