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Roesti potato pancakes

Roesti potato pancakes

1 pound raw Yukon gold potatoes, skin on, grated

1/2 medium Spanish onion, grated

1/4 cup rough-chopped parsley

Salt and fresh-ground black pepper, to taste

Olive oil for spraying the pan

Makes 3 potato pancakes.

Combine the potatoes, onions, parsley, salt and pepper in a colander. Press out any excess moisture.

Heat a 9-inch nonstick skillet over medium-high heat. Spray skillet with olive oil. Divide the potato mixture into three portions and add one portion to the pan. Press the potatoes down into the pan until a 9-inch flat pancake forms. Reduce heat to medium and cook 4 to 5 minutes until golden brown.

Turn pancake with a spatula. Cook the other side until golden brown. Remove from pan and keep warm. Repeat until all potato mixture is cooked.

Per pancake: 191 calories, 8 percent calories from fat, 2 grams total fat, .22 gram saturated fat, no cholesterol, 41 grams carbohydrates, 4 grams total fiber, 2 grams total sugars, 37 grams net carbs, 4 grams protein, 16 milligrams sodium.

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