Tag Archives: potatoes

Zucchini, Potato, and Scallion Pancakes with Chived Sour Cream

18 Sep

Whew, it has been a tiring weekend. I’m trying to sell my car, so yesterday consisted of getting my car’s oil changed, having it inspected, getting it washed, vacuuming it out, digging up old maintenance records, and taking pictures of it. Hopefully I can sell it soon and get a car that is more…well, badass.

Then today has been full of laundry, dishes, vacuuming (again!), and rug doctoring. Yes, the good ol’ Rug, M.D. I am trying to rid my carpets of all evidence of having two naughty (but stinkin’ cute) dogs living with me. The house is looking better already, but between homework and cleaning, I am exhausted. Remember when weekends used to be weekends?

But despite being so busy, I’ve managed to whip up some amazing meals lately. Last night I tried out Zucchini, Potato, and Scallion pancakes. Foodgasm alert! These pancakes are nice and crispy on the outside, soft on the inside, and perfectly but simply flavored with salt, pepper, and scallions. They were absolutely perfect with a cool dollop of chived sour cream on top. I served the pancakes with roasted carrots— a nice reward for a long day of work. Plus, I pilfered the recipe from a brilliant blog I’ve just stumbled upon called REC(ession)PES. I think the name speaks for itself 🙂

Zucchini, Potato, and Scallion Pancakes with Chived Sour Cream

(recipe by REC(ession)PES)


  • 1 large potato
  • 2 large zucchini
  • 1 bunch scallions
  • 2 eggs
  • ½ cup whole wheat flour
  • Salt and pepper
  • 4 tbsps extra virgin olive oil
  • 1 cup lowfat sour cream
  • 1 bunch chives


  • Clean and scrub, but do not peel, the potato and zucchini. Using a box grater, grate potato and zucchini into a colander and toss with a teaspoon of salt. Let sit for about 10 minutes, then scoop up about a handful into a clean dishcloth. Wring out over the sink. Place dried grated vegetables into a large bowl. Repeat, switching to a clean dry dishtowel if need be, until you’ve dried all the grated vegetables. You want the potato and zucchini to be pretty dry at this point.
  • Slice the scallions into ¼ inch slices, and add to grated veggies in bowl. Add the flour, beaten eggs, and pepper to taste and stir to combine. Add in a few extra dashes of salt if you like.
  • Chop chives and combine with sour cream in a separate bowl.
  • Heat 1 tablespoon of oil in non-stick skillet over medium heat. Pick up about a handful of veggie mixture, and shape into a ball in your palm. Smoosh it into a cake by flattening it with your other hand, and add to skillet.
  • Repeat until you fill the pan, making sure not to crowd your pancakes. Cook about 3 minutes, until the bottoms are golden, and the cakes have set, being careful not to burn the bottoms. Then flip them over, and continue cooking for approximately another 2-3 minutes.
  • Remove to a plate lined with a paper towel. Adding more oil to the pan as needed, repeat until all the pancakes are cooked. Serve topped with dollops of sour cream and chives.

Makes about 15 pancakes with topping.


Fried Smashed Potatoes with Lemon

28 Jan

I am starting to realize that a disproportionate number of my blog posts are about potato recipes. I guess this should come as no surprise, since potatoes are my favorite food. They are so versatile, and I love finding new ways to prepare them! I hope you love them as much as I do 🙂

I recently discovered Fried Smashed Potatoes with Lemon. I think the best thing about these potatoes is the texture. The outside of the potatoes are crispy, but the inside is smooth and creamy. Lemon is a great compliment– as always, it brightens up the dish.

Fried Smashed Potatoes with Lemon by Giada De Laurentiis


For the Potatoes:

* 2 lbs baby red or fingerling potatoes
* 1/4 cup olive oil, plus extra as needed
* 3 cloves garlic, peeled and halved

For the Dressing:

* 3 tbsp olive oil
* 3 tbsp fresh lemon juice
* 2 tbsp chopped fresh parsley leaves
* 1 tbsp chopped fresh thyme leaves
* 2 lemons, zested
* Salt and pepper, to taste


  • For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
  • In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard.  In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
  • For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

The picture doesn't do them justice-- MUST IMPROVE FOOD PHOTOGRAPHY!

The one issue I had was that I wasn’t able to find red potatoes that were as small as as I saw Giada use in the episode. Out of the bag of potatoes that I bought, I tried to select the smallest for this recipe. Nevertheless, I think the size of them made the smashing part difficult. It was hard to smash such large potatoes in a gentle manner, and some of them fell apart. But they still tasted delicious!