Idaho Potato Pancakes
with Chanterelles, Walnut and Basil Oil
This superb potato pancake recipe was created by Brooke Vosika, Executive Chef of the Four Seasons Hotel in New York City.
1 pound Idaho® potatoes, peeled
1 1/2 tablespoon all-purpose flour
1 tablespoon sour cream
1 tablespoon Parmesan cheese, grated or finely shredded
2 large eggs
1 large egg yolk
1/4 cup chopped chives
Ground white pepper
For Each Serving:
1 tablespoon olive oil
3 ounces chanterelle mushrooms, trimmed of tough stems
1 teaspoon thinly sliced garlic slivers
Freshly ground black pepper
3 (3-inch) Idaho potato pancakes
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
- For Potato Pancakes: 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. 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 Mushrooms: 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.
- 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.
Makes 15 to 18 pancakes.
Recipe and photograph provided courtesy of Idaho Potato Commission.