Potato pancake with green sauce

Got leftover roasted potatoes hanging around in the fridge? Use them up with this pan-fried potato pancake method – ideal for gluten-free and coealic dietary requirements too!

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Stream free On Demand

Perfect Potatoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 kg baby potatoes
• Olive oil, for drizzling
• 1 chevrette wedge (hard goat cheese), pickled red onion (optional, see Note), to serve

For the green sauce (makes extra)

• 3 large bunches flat-leaf parsley
• 6 small bunches coriander
• 20 g finely chopped eschallots
• 1 garlic clove, roughly chopped
• 75 g white wine vinegar
• 75 g olive oil
• Salt and black pepper

You will need to start this recipe a day ahead.

Instructions

1. Preheat the oven to 180˚C. Bring a medium saucepan of water to the boil and parboil the potatoes. Drain, then cut into 3 cm chunks and place onto a large baking dish. Drizzle with olive oil and toss lightly to combine. Roast for 20-25 minutes. Remove from the oven, allow to cool, then refrigerate overnight.
   
2. To make the green sauce, combine the ingredients (except the oil, salt and pepper) in a food processor or blender. Blitz until the herbs are finely chopped. Transfer to a medium bowl with the oil. Add a generous pinch of salt and black pepper and mix gently to combine. Set aside.
   
3. Remove the roasted potatoes from the fridge, tip them onto a plate and squash them together to form a large potato pancake. Heat a medium frying pan over medium-high heat, add a generous drizzle of olive oil, slide the pressed potato pancake into a frying pan and fry on one side, until crispy. Flip the potato pancake onto a serving plate. Spoon the green sauce over the top and serve with hard cheese and pickled onions.

Note

• To make the pickled onions, heat 150 g of vinegar, 50 g salt and 200 g sugar in a saucepan over medium heat. Stir until sugar and salt have dissolved. Remove from heat, add approximately 100 g of ice to bring the temperature down for a cold pickle and pour over 2 small red onions, thinly sliced. Set aside to cool to room temperature, then store in the fridge.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Perfect Potatoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G