Jacques Pépin's Criques (Crispy Potato Pancakes) | Genius Recipes | Food52

No more grating and squeezing pounds of potatoes or making mashed potatoes first. We can now have crisp, golden potato pancakes, going from sack of potatoes to those crackling, lacy edges in—oh—about 15 minutes.

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INGREDIENT LIST (Serves 4)
For the pancakes:
2 cups (400g) peeled and cubed (about 1-inch) Russet potatoes
1 cup (100g) cubed (about 1-inch) white or yellow onion
2 cloves garlic, peeled
2 large eggs
2 tablespoons potato starch or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced scallions
Peanut or canola oil, to sauté the pancakes

For the salad:
4 cups mesclun salad greens
1 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Dash salt and freshly ground pepper

FULL RECIPE HERE ►► https://f52.co/2IYWvoG

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