SERVES 6 TO 8
A perfectly golden potato pancake is a very special treat. We serve this one as a large rösti-style pancake, but feel free to make smaller ones on the stovetop. Serve alongside other brunch offerings such as smoked salmon or poached eggs.
INGREDIENTS
3 pounds Yukon Gold potatoes, peeled
1 white onion
¼ cup potato flour or potato starch
1 egg, beaten
1 tablespoon chopped fresh chives
1 tablespoon kosher salt
½ cup clarified butter or vegetable oil
Flake sea salt
Preheat the oven to 400°F.
Using a box grater or food processor, grate the potatoes and onion. In batches, wrap the grated potatoes and onion in a clean kitchen towel; wring out the kitchen towel over the sink until you are unable to squeeze out any more liquid.
Place the dry potato mixture in a large mixing bowl. Add the potato starch, beaten egg, chives, and salt and stir to combine.
Heat a 12-inch cast-iron skillet or ovenproof nonstick skillet over medium-high heat. Add ¼ cup of the clarified butter to the hot pan and top with the potato mixture, spreading to an even thickness. Reduce the heat to medium and cook for 10 minutes; do not touch the potatoes. Transfer the skillet to the oven and bake the pancake for 15 minutes.
Remove the pan from the oven. Using oven mitts, hold a large heatproof plate over the skillet and carefully flip the pancake onto the plate. Add the remaining ¼ cup of clarified butter to the hot pan. Once the butter has melted, return the pancake to the pan, crispy side up. Place in the oven and bake for another 10 minutes.
Remove from the oven and turn the pancake out of the pan onto a serving platter. Sprinkle the top with a little flake sea salt. Cut the pancake into wedges and serve with a pot of horseradish crème fraîche on the side.