POTATO PANCAKES IN THE OVEN RECIPES

OVEN-BAKED POTATO PANCAKES RECIPE | MYRECIPES

Oven-Baked Potato Pancakes Recipe | MyRecipes image

Provided by Sarah Copeland

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Makes 5 servings (serving size: 2 pancakes)

Number Of Ingredients 11

Ingredients

2 Yukon gold potatoes cut in quarters, lengthwise
1 large turnip, cut in quarters lengthwise
2 medium carrots
1 tablespoon chopped rosemary leaves
4 to 6 garlic cloves, peeled and smashed
1 egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil
¾ cup applesauce for serving (optional)

Steps:

Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 20 g, CholesterolContent 38 mg, FatContent 6.6 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1.2 g, SodiumContent 532 mg

OVEN-BAKED POTATO PANCAKES RECIPE | MYRECIPES

Oven-Baked Potato Pancakes Recipe | MyRecipes image

Provided by Sarah Copeland

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Makes 5 servings (serving size: 2 pancakes)

Number Of Ingredients 11

Ingredients

2 Yukon gold potatoes cut in quarters, lengthwise
1 large turnip, cut in quarters lengthwise
2 medium carrots
1 tablespoon chopped rosemary leaves
4 to 6 garlic cloves, peeled and smashed
1 egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil
¾ cup applesauce for serving (optional)

Steps:

Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 20 g, CholesterolContent 38 mg, FatContent 6.6 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1.2 g, SodiumContent 532 mg

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