
Scallion
Potato Cakes
By Thomas Keller - The
French Laundry, Yountville, CA
Serves:
8
Ingredients:
5 Scallions
3 lbs. large Russet Potatoes
1/2 cup Cornstarch
Canola Oil
Kosher Salt and Black Pepper (freshly ground)
Procedures:
1. While potato pancakes can be made
by grating potatoes straight into the pan, we grate and
rinse them, squeeze them dry, and toss them with cornstarch.
The cornstarch prevents the potatoes from discoloring
and helps to bind the cakes (they don't contain any eggs)
and make them crisp. These can be served with duck or
with corned beef, and topped with a poached egg. You could
make smaller individual cakes to serve as an appetizer
with smoked salmon and Horseradish Cream (page 57) or
Slow-Cooker Apple Butter (page 249) and sour cream. These
are best eaten immediately, but you can keep the first
and second batches warm in the oven while you cook the
final one.
2. Preheat the oven to 200F. Set a cooling
rack on a baking sheet. Cut away the ends of the scallions
on a severe diagonal and discard, then cut the dark greens
into very thin slices. (Reserve the remaining scallions
for another use.) Set aside.
3. Set up a food processor with the coarse
shredding blade. Peel the potatoes and shred them. Immediately
transfer them to a large bowl of cold water and swirl
and rinse the potatoes. Lift them from the water and dry
in a salad spinner. Transfer to another large bowl. Spoon
the cornstarch around the sides of the bowl and toss the
potatoes with it (adding the cornstarch this way will
help to coat the potatoes evenly). Do not let the potatoes
sit for too long, or they will release their starch and
the centers of the potatoes can become sticky.
4. Heat some canola oil in a 10-inch
nonstick frying pan over medium- high heat until the oil
is shimmering. Turn down the heat to medium. Add one-sixth
of the potatoes, gently spreading them into an 8- to 9-inch
circle. Keep the potato cake light and airy; do not press
down on the potatoes. Season with a generous pinch each
of salt and pepper.
5. Reserve a cup of the scallion greens
for garnish, and sprinkle one- third of the remaining
scallion greens over the potatoes. Carefully spread another
one-sixth of the potatoes on top; again, do not press
down on them. Season with salt and pepper. Cook for 6
to 7 minutes, to brown the bottom. You should hear the
potatoes sizzling in the oil; if the potatoes get quiet
and are not sizzling, or the pan looks dry, add a bit
more oil.
6.
Turn the pancake over to brown the second side. The pancakes
are somewhat fragile and can be difficult to flip with
a spatula; if you don't feel comfortable turning them,
invert the pancake onto the back of a baking sheet, held
tilted over a second baking sheet, as some oil may seep
out, then return the pan to the heat and slide the potato
cake into the pan browned side up. Cook until the second
side is browned and crisp, then transfer to the rack and
keep warm in the oven while you cook the remaining 2 pancakes.
To
Serve: Cut each pancake into 4 wedges,
stack on a platter, and garnish with the reserved scallion
greens.
Excerpted
from AD HOC AT HOME by Thomas Keller (Artisan Books).
Copyright
2009.
Deborah
Jones photographer
Edited
by FBWorld Team
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Links
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Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of
Trustees

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