Mini Potato Pancakes With Fixings
- SERVES: 14-16 small pancakes
- PREP: 10 minutes
- TOTAL TIME: 25 minutes
One potato, many happy customers
Few things are as delicious as freshly fried potatoes, and these little crispy shredded pancakes are just the thing for holiday entertaining. You can make them in advance and keep them warm in a low oven, but the best way is to just fry while everyone hangs around you, and let people top their own hot cakes with sour cream and salmon roe. It feels super luxurious but isn’t that hard to pull off. Trust me, after you make them once you’ll be hooked!
very large Russet potato (1 pound or two medium), scrubbed
tablespoon kosher salt
teaspoon freshly ground black pepper
cup vegetable oil
Sour cream, ikura (salmon roe, optional), and chopped chives, for serving
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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required
Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.