Parmesan Potato Pancake
When I was a personal chef, a family for whom I worked often requested latkes, and though I hadn’t made them before, I totally fell in love with them. When I added Parmesan and basil to the mixture, they were even better. The Parmesan melts into a brittle web, like a frico, making these extra crisp and delicious.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Warm the 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season with salt and pepper. Transfer the onion mixture to a large bowl and set aside.
Step 2
Meanwhile, grate the potatoes in a food processor using the grating blade. Dump the grated potatoes onto a clean kitchen towel, roll the towel up, and squeeze over the sink to extract as much water from the potatoes as possible. Add the potatoes to the bowl with the onion mixture along with the Parmesan cheese and the basil. Stir to combine and season with additional salt and pepper to taste.
Step 3
Warm 1 tablespoon of the remaining olive oil over high heat in the same pan you used to cook the onions. When the pan is hot but not smoking, add the potato mixture. Use a spatula to press the mixture down firmly and evenly into the pan. Reduce the heat to medium and cook the pancake until the bottom is golden brown and it can move in the pan, 12 to 15 minutes. Turn the heat down to medium-low if the pancake seems to be browning too fast in places. Slide the pancake onto a large plate, then cover the pancake with a second plate and invert. Turn the heat under the pan back up to high and add a bit more oil if needed. When the pan is hot, slide the pancake back into the skillet, cooking it until the second side is golden and the pancake is cooked through, 12 to 15 minutes longer. Slide the pancake onto a serving platter, cut in wedges, and serve.
