Golden, crispy, and cheesy. I don’t think you can go wrong when you make potatoes this way.
I was inspired to make these potato pancakes after having some fantastic rosemary pommes frites at a restaurant in town. I made a mental note to steal the idea ASAP. The simple step of adding a touch of rosemary elevates an otherwise humble food and makes it so much more. The rosemary and the asiago combine to create an absolutely mouthwatering aroma. Plus, the asiago helps bind the pancakes together and adds that little bit of saltiness that makes any good french fry so tasty. (But really, who needs an excuse to add cheese to potatoes?)
These potato pancakes are baked, not fried. At just 40 calories each, you can enjoy a few without wrecking your resolutions. Serve them as appetizers as a party, as a side with steak or roasted chicken, or just as a late night snack. They’re great à la carte, but they’re great with some low-sugar ketchup too.
Here’s how to put these simple rosemary-asiago potato pancakes together.
Ingredients
1 (1/2-lb) large red bliss potato, scrubbed
1 oz asiago cheese
1 teaspoon dried rosemary
1 tablespoon all-purpose flour
1 tablespoon egg substitute
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat the oven to 425°F. Prepare a jelly roll pan with parchment paper or nonstick spray and set it aside.
Coarsely grate the potato on the largest holes of a box grater — alternatively, you can use a food processor to do this if you prefer. Squeeze the excess moisture from the potato and set it aside. Use the small holes of the box grater to grate the asiago cheese. Combine the grated potato and cheese with the rest of the ingredients in a medium-sized bowl. Mix until very well-combined.
Divide the potato mixture into eight equal portions by dropping heaping tablespoons onto your prepared pan. Use the back of a spoon to flatten the mounds of potato into 3-inch disks. Bake for 15 minutes, or until the bottoms are crisp. Flip the pancakes and return them to the oven for another 15 minutes, or until golden and crisp on the edges. Serve immediately.
Nutritional Information
Servings: 8 / Calories: 40 / Total Fat: 1.1 g / Saturated Fat: 0.7 g / Trans Fat: 0.0 g / Cholesterol: 3 mg / Sodium: 122 mg / Total Carbohydrates: 5.9 g / Dietary Fiber: 0.7 g / Protein: 1.8 g
Any ideas for a replacement for asiago? I'm having a bit of trouble finding it in my area!
Hey Andrew! Any hard Italian cheese should work. Both parmesan and romano would be great alternatives if you can get a hold of them. Just make sure you get it either freshly grated or in a block — the powdery stuff really isn’t the best for this kind of thing.