Yukon Potato Pancake with blacken garlic

Potato Pancake

This is my daughter’s flavour potato recipe…..crunchy with blacken garlic outside but soft and juicy inside.   It takes a little time to make it but it worth the time you spend…..kids would love it!!

4 large Yukon Gold potato

2 cloves of chopped garlic

Pinch of Kosher salt

Use a food processor to julienne the potato.  Heat up a thick bottom frying pan under high heat and pour 4 table spoons of vegetable oil to season the pan.  If you do it properly, it’ll turn into a non-stick pan.  As a rule of thumb, I don’t use a taflon coated pan because of the potential health hazard.  Turn the heat to medium and pour 1/8 cup of extra virgin oil.  Transfer the julienned potato to the pan and spread it evenly.  Sprinke the chopped garlic all over and just let it sit there under medium heat for about 10-15 minutes or until you can see the edge turning crusty.  Use a silicone spatula to lo0sen the edge and get ready for the “BIG FLIP”.  If you can flip a pancake on Sunday, you can flip this big potato in front you!  After you flip it sucessfully, sprinkle a pinch of Kosher salt all over and let it cook for another 10-15 minutes.  Cut it to six pieces just like cutting a pizza.  Serve with mayonnaise or ketchup.


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