Potato Pancake with Horseradish Cream
Pairs well with “Ease Back” by The Meters
I think I speak for most people when I say you really can’t go wrong with a fried potato. This dish is essentially a gigantic potato latke, with a crispy and browned outside and a perfectly soft center (see photo, this page). I would happily eat this on its own, but the horseradish cream is not to be missed: it gives just the right amount of kick to make this potato pancake difficult to forget.
Ingrediënten
Serves 4 to 6
POTATO PANCAKE
- 1 white onion halved
- 1 clove garlic finely chopped
- 1 tablespoon salt plus more for seasoning
- Freshly ground black pepper
- 3 russet potatoes
- ¼ cup clarified butter preferred, olive oil, or sunflower oil
HORSERADISH CREAM
- 4 ounces cream cheese at room temperature
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon jarred horseradish plus more to taste
- Salt and freshly ground black pepper
- ½ cup heavy cream
Instructies
- Preheat your oven to 400°F.
- To make the potato pancake, use the large side of a box grater to grate the cut side of the onion into a large bowl.
- Mix in the garlic, salt, and a generous pinch of pepper.
- Peel the potatoes.
- Avoid the temptation to do this in advance—the onion’s juices will soak into the potatoes and prevent them from oxidizing.
- (Don’t cheat by soaking the potatoes in water; their starch is needed to thicken the pancake later.
- ) Grate the peeled potatoes on the large side of a box grater.
- Use your hands to toss the onion mixture with the grated potatoes.
- To remove their water, form a ball with the potato and onion mixture about the size of a tennis ball.
- Working in batches, squeeze out as much water as possible over the sink to discard.
- Transfer the potato and onion mixture to a new, dry bowl.
- Stir in a couple pinches of salt and pepper and use a fork to separate the pieces.
- Heat the clarified butter in a large ovenproof pan on high heat until it’s just starting to smoke.
- Add the potatoes and evenly spread them over the entire bottom of the pan to form a large pancake about ¾ inch thick.
- Use a spatula to scrape down and clean up the sides.
- Let the pancake sit without moving until its edges start to brown.
- Once you see the bottom perimeter turn brown, put the pan in your oven for 20 minutes.
- Remove the pan from your oven, and trace a spatula along the edges to loosen up the pancake.
- Set a plate on top of the pan, then turn the pan over so the pancake flips onto the plate with the bottom side facing up.
- Slide the pancake back into the pan with the bottom side still facing up.
- Top it with a healthy pinch of salt and return the pan to your oven.
- Bake for another 15 minutes.
- Remove the pan from your oven and transfer the pancake to a rack to cool to room temperature (don’t let it cool in the pan or it will get soggy).
- Meanwhile, to make the horseradish cream, stir together the cream cheese, lime juice, vinegar, horseradish, and a pinch each of salt and pepper in a large bowl.
- Use a wooden spoon or spatula to stir vigorously until the ingredients are combined and the cream cheese is light and fluffy.
- Add the heavy cream and use a whisk to whip until the cream thickens and develops soft peaks.
- In other words, when you lift the whisk out of the bowl, the mixture holds its shape for a second or two before melting back into itself.
- When the potato pancake has cooled to room temperature, slice it like a pizza.
- Add a dollop of the horseradish cream to each slice and serve.
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