These are fantastic!
Why is it that when we are served something made by a man that it taste so special? I don’t mean a male chef but someone in your family. My son Paul is a wonderful chef and I know anything he serves me will be wonderful and most likely something he grew in his garden or even eggs from his chickens. My son, Scott makes the best “24 hour no knead bread” and you would think it came from some artisinal bakery.
When we were in Austin a while back staying with my daughter and her husband after the birth of little Thomas I did a lot of cooking. But, one night Toby (new dad) had some left over garlic mashed potatoes that he had made over the weekend and he turned them into the most delicious potato pancakes. We sitting and watching the baby and he presented us each with a plate with one large potato pancake with a dollop of sour cream; crisp to perfection; and one night I was doing a Tortilla soup and he prepped the extra vegetables and I have to say they were a perfect 1/4″ dice. I could not have done better myself.
I remember my mother and grandmother both making potato pancakes but they never tasted like these pancakes. Maybe it was the roasted garlic or the green onions, or the cheese that make them so mouth watering good. He fried them just right; crisp on the outside, soft and smooth on the inside; and the best part of all was the dollop of sour cream on the side. There was just something about the hot crispy potato pancake with the cold sour cream that had me thinking when I was going to make them for someone.
Our friends Peggy and Gordon were getting ready to go to Hawaii to celebrate their 30th anniversary and we had them over for dinner one Sunday night. I served these just as my son-in-law did, on a small plate with a big dollop of sour cream on the side sprinkled with some freshly snipped chives. The rest of the meal was a grilled pork tenderloin steak which I will be posting soon and some baby bok choy and also a “raw” corn salad.
This recipe came from justataste.com blog. A note about frying them — I fried about 30 minutes in advance and put on cooling rack and put in oven. I should have fried after they arrived and served them right from the skillet. Mine got a little soft but were still delicious, just not as delicious as Toby’s.
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