I’ve always thought Hanukkah sounded like a nice holiday. It seems to focus a little more on family and a little less on spectacle. And, of course, multiple days of presents and good food can’t be a bad thing, right?!
I saw this tantalizing recipe for a potato pancake in the most recent issue of Everyday with Rachel Ray and knew it would be as delicious as it looked. And boy, was it ever! The pancake itself is super simple, requiring only butter, potatoes, parsley, and salt and pepper (and NOT a fancy mandolin slicer, as the recipe suggests). And it is delicious and buttery and the perfect blend of crispy (outside) and tender (inside).
But what really puts this potato pancake recipe over the top is the herbed sour cream, which is also amazingly simple: sour cream, chives, dill, and lemon juice. The recipe claims it serves four, but if that’s the case, my husband and I must both count for two people, because we easily split the entire thing between the two of us!
Fancy Potato Pancake with Herbed Sour Cream
This recipe originally came from rachaelraymag.com, but I haven't been able to find it in years.
Ingredients
- 6 Tablespoons butter, melted
- 2 lbs yukon gold potatoes, sliced into very thin slices
- 1/4 cup chopped italian parsely
- salt and pepper
- 1 cup sour cream
- 3 Tablespoons minced fresh chives
- 3 Tablespoons minced fresh dill
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400Ā°F.
- Brush the inside of a large, oven-safe, nonstick skillet with butter. Layer 1/3 of the potato slices in an even layer in the bottom of the skillet, drizzle with 1/3 of the remaining butter, and sprinkle with 1/3 of the parsley. Season with salt and pepper. Repeat the layers two more times.
- Put on the stove on medium heat. Cook, uncovered, until the bottom turns golden, about 5 minutes. Cover the skillet with a lid or with foil, and bake in the oven for 15 minutes. Remove the lid/foil, turn the oven temperature up to 450Ā°F, and bake for 15-20 more minutes until the top is golden and the potatoes are tender all the way through.
- While the potatoes are cooking, make the herbed sour cream. Combine the sour cream, chives, dill, lemon juice, and lemon zest in a small bowl, and whisk until well combined. Season with salt and pepper to taste.
- Invert the finished potato pancake onto a serving platter, cut into wedges, and serve with sour cream on the side.
I would love this recipe but the link goes to the website but no recipe to be found. Can you help? Thank you!
Hi Shar! Thanks for letting me know about the broken link. I’ve edited the post to include the recipe, no link required. š