Potato Pancakes

These pan-fried potato cakes pair well with almost anything – applesauce, sour cream, creme fraiche, caviar and goat cheese are among my favorites.  Makes 14 to 16 small cakes.

1 russet potato
1 Yukon Gold potato
1 tablespoon cornstarch
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 tablespoons grated onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper
Vegetable oil, for frying

1.  Preheat the oven to 300 degrees F.
2. Scrub the potatoes and coarsely grate into a large bowl.  Add the cornstarch and toss to coat.
3. Add the flour, eggs, onion, parsley, rosemary, salt, black pepper and cayenne and stir to combine.
4. Heat enough oil to just cover the bottom of a large nonstick skillet until sizzling hot over medium-high heat.  Spoon a heaping tablespoon of the mixture into the skillet and flatten into a cake, about 3 inches wide.  Repeat with enough to fill the bottom of the skillet, but do not overcrowd.  Cook until golden and crispy, turning only once, about 2 minutes per side.  Transfer to a wire rack over a rimmed baking sheet, sprinkle with additional salt and place in the oven to keep warm.  Repeat the process with the remaining potato mixture, stirring as you scoop the mixtures to keep the egg distributed throughout the potatoes.  Serve warm topped with applesauce and sour cream or your favorite topping.

In the Kitchen

VARIATIONS  I prepare these potato cakes all year long, but also enjoy the following seasonal variations, replacing the potatoes with the same grated quantity:

• Summer:  Yellow squash with basil and scallions
• Fall:  Sweet potatoes with leeks and thyme
• Spring:  Carrots and parsnips with chives