(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals




Yield: 15 to 18 pancakes

Idaho Potato Pancakes
Potato Pancake Ingredients

• 1 pound Idaho® potatoes, peeled
• 1 1/2 tablespoon flour
• 1 tablespoon sour cream
• 1 tablespoon Parmesan cheese, grated or finely shredded
• 2 eggs
• 1 egg yolk
• 1/4 cup chopped chives
• sea salt
• ground white pepper

Cook potatoes in simmering water until soft. Drain and pass through a fine mesh strainer or chinois. Add to a bowl along with the remaining ingredients, mixing well until egg is completely incorporated.

2. Heat olive oil in a sauté pan over medium-high heat until the oil begins to smoke. Add about two tablespoons of pancake mixture to the pan for each pancake and spread out to approximately 3-inches wide. Cook until golden brown, 2 to 2 1/2 minutes per side. Keep warm.

For each serving:

• 1 tablespoon olive oil
• 3 ounces chanterelle mushrooms, trimmed of tough stems
• 1 teaspoon thinly sliced garlic slivers
• sea salt
• freshly ground black pepper
• 3 3-inch Idaho potato pancakes (recipe above)
• 1 ounce baby salad greens
• 2 to 3 teaspoons basil oil
• 2 tablespoons walnuts, chopped, toasted
• basil for garnish
• cracked black pepper mixed with pink peppercorns for garnish

Heat olive oil in a sauté pan over medium high heat until oil is very hot. Add chanterelles and stir continually until they start to turn slightly brown on the edges. Add garlic and season with sea salt and ground black pepper, cooking for a few seconds.

2. To serve, place three warm potato pancakes on a plate. Add chanterelles and baby greens to a mixing bowl, toss and pile the mixture on top of potato pancakes. Drizzle with basil oil and sprinkle with walnuts. Garnish with a basil sprig. Dust plate with a 1/4 -inch by 4-inch line of cracked black pepper mixed with pink peppercorns. Serve immediately.

Idaho Potato Commission:
Brooke Vosika, Executive Chef, Four Seasons Hotel, New York City



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages