Recipes by Nancy Johnson | Wine Commentary by Gary Twining
There are several different ways to make potato pancakes, including using mashed potatoes, but my favorite is this version: crispy grated potato cakes complemented by roasted apples.
5 large baking potatoes
1 egg, beaten
3 TBS flour
Salt, pepper, nutmeg, to taste
1 TBS extra-virgin olive oil
1 TBS butter
In a large bowl, combine egg, flour, salt, pepper and nutmeg.
Coarsely grate potatoes with grater, mandoline or grating attachment on food processor. Place potatoes in clean dish towel and twist towel over sink to drain off liquid. Pat potatoes dry. Stir grated potatoes into egg mixture.
Heat oil and butter in large skillet over medium heat. Drop 1/4 cup potato mixture into skillet. Flatten to 1/2 inch thick. Repeat, cooking about 2 pancakes at a time. Cook, turning once, until golden, about 5 minutes per side. Drain on paper towels and transfer to baking sheet; keep warm in a 300-degree oven. Repeat with the remaining potato mixture. Increase oven temperature to 400 and bake potato pancakes 10 to 15 minutes or until potatoes are cooked through. Makes about 6 pancakes.
Honeycrisp is the apple of my eye when it comes to baking, but you can also make this dish with any baking apple such as Granny Smith, Pink Lady or Gala. I peel the apples for this dish, but you can leave on the skins if you’d like.
6 Honeycrisp apples
1 TBS fresh lemon juice
2/3 cup butter
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 425 degrees.
Halve, core and peel apples. Cut into wedges. Divide among 2 pie pans in a single layer. Sprinkle with lemon juice.
Meanwhile, in a small saucepan, melt butter over medium heat. Add brown sugar, cinnamon, nutmeg and 1 TBS water. Cook, stirring until sugar dissolves. Pour over apples. Roast in oven, turning halfway through, until apples are tender and caramelized, about 30 minutes. Serve with potato pancakes.
Gary: With the potential of slightly increased acidity of the apples from the roasting and the addition of lemon juice, plus the sweetness of caramelized brown sugar, look for an Auslese with some sweetness.