Directions
1. Have on hand an 8-inch nonstick skillet and a baking sheet lined with parchment paper.
2. Cut the potatoes in half horizontally. In a large saucepan fitted with a steamer insert, add enough water to come up to the level of the steamer. Add the potatoes, cover, and bring to a boil. Let the potatoes steam for 30 minutes, or until they are tender. Watch the level of the water after 15 minutes to make sure it has not boiled away. Add more boiling water to the pan, if necessary.
3. Transfer the potatoes to a bowl; cool. Cover and refrigerate overnight.
4. Use a paring knife to scrape off the potato skins. Grate the potatoes onto the parchment paper. Sprinkle with flour, salt, pepper, and onion. With your hands, toss gently.
5. In the skillet, heat 2 tablespoons of the oil over medium heat. When it is hot, spoon half the potato mixture into the skillet. With a heatproof rubber spatula, press the top of the cake to flatten it slightly and scrape down the sides of the skillet so the edges are smooth. Cook for 3 minutes, or until the underside is golden when lifted at the edge.
6. Set a large plate upside down on the skillet. Holding the skillet handle with a potholder, turn both so the skillet is upside down on top. Lift it off. Return the skillet to the burner set on medium heat and add enough additional oil to the pan to make a very thin layer. When it is hot, slide the cake off the plate into the oil. Cook 3 minutes more.
7. Slide the cake onto a plate and cut into wedges. Serve with sour cream or applesauce or plain, sprinkled with a little salt. Fry the remaining potatoes in the same way.
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