Thomas Keller
1 large russet potato
2 green onions, thinly sliced
2 tablespoons cornstarch
canola oil
salt and freshly ground pepper
Method:
Peel and grate potatoes by hand or if you have a food processor, with the coarse shredding blade.
Transfer the shredded potatoes to a large bowl of cold water and swirl and rinse the potatoes.
Lift them from the water and dry in a salad spinner and transfer to a large dry bowl.
Sprinkle the cornstarch around the sides of the bowl and toss the potatoes to coat.
Heat some canola oil in a cast iron or non-stick frying pan over medium-high heat until the oil is shimmering.
Turn down the heat to medium. Add enough potatoes to spread into a 5 to 6 inch circle. Do not press down on the potatoes; you want to keep the cake light and airy.
Sprinkle a generous amount of green onions on the cake, season with salt and pepper and top with more potatoes.
Cook for 6-7 minutes to brown the bottom. If needed, add a bit of canola oil to the pan; you want to hear the potatoes sizzling.
Carefully turn the pancake to brown the second side and cook until it is browned and crisp.
5 scallions
3 pounds large russet potatoes
1/2 cup cornstarch
Canola oil
Kosher salt and freshly ground black pepper
Preheat the oven to 200°F. Set a cooling rack on a baking sheet.
Cut away the ends of the scallions on a severe diagonal and discard, then cut the dark greens into very thin slices. Set aside.
Set up a food processor with the coarse shredding blade. Peel the potatoes and shred them.
Immediately transfer them to a large bowl of cold water and swirl and rinse the potatoes.
Lift them from the water and dry in a salad spinner. Transfer to another large bowl.
Spoon the cornstarch around the sides of the bowl and toss the potatoes with it (adding the cornstarch this way will help to coat the potatoes evenly).
Do not let the potatoes sit for too long, or they will release their starch and the centers of the potatoes can become sticky.
Heat some canola oil in a 10-inch nonstick frying pan over medium- high heat until the oil is shimmering. Turn down the heat to medium.
Add one-sixth of the potatoes, gently spreading them into an 8- to 9-inch circle. Keep the potato cake light and airy; do not press down on the potatoes.
Season with a generous pinch each of salt and pepper.
Reserve 1/4 cup of the scallion greens for garnish, and sprinkle one- third of the remaining scallion greens over the potatoes.
Carefully spread another one-sixth of the potatoes on top; again, do not press down on them. Season with salt and pepper.
Cook for 6 to 7 minutes, to brown the bottom. You should hear the potatoes sizzling in the oil; if the potatoes get quiet and are not sizzling, or the pan looks dry, add a bit more oil.
Turn the pancake over to brown the second side. The pancakes are somewhat fragile and can be difficult to flip with a spatula; if you don’t feel comfortable turning them, invert the pancake onto the back of a baking sheet, held tilted over a second baking sheet, as some oil may seep out, then return the pan to the heat and slide the potato cake into the pan browned side up.
Cook until the second side is browned and crisp, then transfer to the rack and keep warm in the oven while you cook the remaining 2 pancakes.
Cut each pancake into 4 wedges, stack on a platter, and garnish with the reserved scallion greens.