POTATO PANCAKES  

POTATO PANCAKES 1. On the largest holes of a box grater, shred 2 large, peeled Idaho potatoes (about 1 ½ lbs) + 1 yellow onion. Wrap in a dish towel and squeeze out liquid 2. In a medium bowl, combine potato onion mixture + 2 large eggs + 2 tbsp all-purpose flour + 1 tbsp kosher salt + ¼ C mixed fresh herbs (I like tarragon, parsley, dill). Shape into ½ C patties, about ½-inch thick 3. In a large skillet over medium high heat, add ¼ C extra-virgin olive oil. When shimmering, add potato pancakes in an even layer and cook until brown and crispy, 3 minutes per side 4. Remove to paper towels to drain. Serve with flaky salt, sour cream and more herbs. Serves 6