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Idaho Potato Pancakes with Chanterelles, Walnut and Basil Oil

Idaho Potato Pancakes with Chanterelles, Walnut and Basil Oil

Idaho Potato Pancakes with Chanterelles, Walnut and Basil Oil
 


Idaho® Potato Pancakes with Chanterelles, Walnut and Basil Oil

Source:

Idaho® Potato

Source: Idaho Potato Commission

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Yield: 15 to 18 pancakes

Ingredients & Directions

Potato Pancakes:


1
1 1/2
1
1
2
1
1/4

Pound Idaho potatoes, peeled
Tablespoon Flour
Tablespoon Sour cream
Tablespoon Parmesan cheese, grated or finely shredded
Eggs
Egg yolk
Cup Chopped chives
Sea salt
Ground white pepper

For each serving:


1
3
1


3
1
2 to 3
2

Tablespoon olive oil
Ounces chanterelle mushrooms, trimmed of tough stems
Teaspoon thinly sliced garlic slivers
Sea salt
Freshly ground black pepper
3-inch Idaho potato pancakes (recipe above)
Ounce baby salad greens
Teaspoons basil oil
Tablespoons walnuts, chopped, toasted
Basil for garnish
Cracked black pepper mixed with pink peppercorns for garnish


Method

Potato Pancakes:

1. Cook potatoes in simmering water until soft. Drain and pass through a fine mesh strainer or chinois. Add to a bowl along with the remaining ingredients, mixing well until egg is completely incorporated.

2. Heat olive oil in a sauté pan over medium-high heat until the oil begins to smoke. Add about two tablespoons of pancake mixture to the pan for each pancake and spread out to approximately 3-inches wide. Cook until golden brown, 2 to 2 1/2 minutes per side. Keep warm.

For each serving:

1. Heat olive oil in a sauté pan over medium high heat until oil is very hot. Add chanterelles and stir continually until they start to turn slightly brown on the edges. Add garlic and season with sea salt and ground black pepper, cooking for a few seconds.

2. To serve, place three warm potato pancakes on a plate. Add chanterelles and baby greens to a mixing bowl, toss and pile the mixture on top of potato pancakes. Drizzle with basil oil and sprinkle with walnuts. Garnish with a basil sprig. Dust plate with a 1/4 -inch by 4-inch line of cracked black pepper mixed with pink peppercorns. Serve immediately.

Recipe courtesy of Chef Brooke Vosika, Four Seasons Hotel, Boston, MA

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