Grated Potato Cakes


 I came across this recipe, while looking through one of Laura Calder’s lovely cookbooks. Simplicity in itself, I knew it was one I had to try. Long a fan of potato pancakes I was game to try a recipe that made them not only easier, but with less fat.
 
As I’m prepping the potatoes, my gut instinct was telling me that I should line the baking pan with parchment instead of ‘a generous use of oil’- otherwise I might have a tiny kitchen disaster in my near future.Well…. guess what…??
 

I should’ve trusted my gut. Why didn’t I…? Dunno. Thought someone else knew better. 
 
For those who say they’re afraid to have me over for dinner…. are you reading this?? 
 
When time came to flip the potato cakes, they were stuck on like glue. To save them, I grabbed another baking pan and lined it with parchment. Then, I literally chiseled off the potato cakes adding them to the new pan, popped them back in the oven, and said a wee prayer.
 
While I didn’t trust my own instinct, I’m proud that I knew how to make the save. To be honest, I don’t handle it all that well, when things don’t turn out in the kitchen.
 
While completely edible, they could defo have been more presentable. I will make them again, and have the courage of my conviction to do what I think is right. I’ll also modify the recipe… as it seems to be a little grated cheese or some fresh chopped chives would be fab additions.

Grated Potato Cakes

These are baked in the oven, and get wonderfully crisp – without adding all the oil needed for pan frying. Apparently Anne Willan served them under roasted quail with grapes, while Laura Calder did so with baked fish. Me… I can’t wait to try them under eggs benedict~
 
Ingredients:
1 pound potatoes: Yukon Gold or russets
1/4 cup heavy cream
salt
pepper
 
Preparation:
Preheat your oven to 400º and line a baking sheet with parchment or other nonstick liner, otherwise the potatoes will stick.
 
Peel then grate the potatoes, using the coarse side of a grater. Put the grated potatoes in a clean towel and twist over the sink, or into a bowl, to squeeze out the water. *Do this step as soon as possible after grating, as the liquid is what will make the potatoes darken.
 
In a mixing bowl, add the potatoes, cream, salt & pepper – tossing to coat.
 
Spoon the potatoes into about 8 small pancakes on the baking sheet and bake for 15 minutes. Flip and bake for another 10 – 15 minutes, until cooked through, crispy on the edges and golden.