Crisp Potato Pancake with Goat Cheese, Beets, and Hot Garlic Vinaigrette

Mini rostis with toppings

Category
Appetizer
Cuisine
Spanish
Serves
4
Time
45 minutes
From
Bobby Flay

potatogoat cheesebeets

Whenever I make a latke or potato pancake, I always ask myself why they aren't part of my life on a more regular basis. They're crispy and savory and the perfect vehicle for all kinds of toppings. Spread with goat cheese, drop on some roasted beets, and drizzle with garlic dressing to bring it all together. Serves 4

Adapted from Bobby Flay: Chapter One

Ingredients

Hot Garlic Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 2 tablespoons aged sherry vinegar
  • Kosher salt and freshly ground black pepper

Potato Pancakes

  • 1 large russet potato (about 1 pound), peeled
  • 1 small onion
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of baking powder
  • 1 large egg, lightly beaten
  • Canola oil, for frying

To Serve

  • 4 ounces Spanish soft goat cheese, such as Caña de Cabra, at room temperature
  • Roasted Beets, cut into wedges
  • 2 teaspoons sweet smoked paprika

Instructions

  1. Make the hot garlic vinaigrette: In a small sauté pan, combine the oil and garlic and cook over low heat until light golden brown. Remove from the heat and whisk in the vinegar. Season with salt and pepper and set aside.
  2. Make the potato pancakes: On a box grater, coarsely grate the potato and onion. Transfer to a colander or wrap in a cheesecloth sling and squeeze out as much liquid as possible. Let stand for 2 minutes, then squeeze again. Put the potatoes and onion in a large bowl, add the flour, salt, pepper, baking powder, and egg, and gently fold to combine.
  3. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high heat until the oil begins to shimmer.

Working in batches, drop the potato mixture into the skillet in heaping tablespoon-size portions, then flatten with the back of the spoon. Reduce the heat to medium and cook the pancakes until the edges are golden, 1½ to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels.

Repeat with the remaining potatoes, adding more oil to the skillet as needed between batches. You should end up with 16 to 18 pancakes total.

  1. Arrange the potato pancakes on a large serving platter. On each potato pancake, spread 2 teaspoons of the goat cheese, top with some beets, drizzle with the dressing, and dust with the paprika. Serve.

Notes