A Perfect Pantry

INGREDIENTS

• 7 medium potatoes – about 150g each
• 50g salted butter, melted
• Salt
• Pepper

DIRECTIONS

1. Place the potatoes into a pot and cover the potatoes with cold water.
2. Bring to the boil and reduce to a constant low boil. Boil for 10 – 15 minutes. The total cooking time should be about 20 minutes – depending on the potato size. The potato should be hard on the inside of the potato, not cooked through.
3. Leave to rest in the hot water for 5 -10 minutes.
4. Drain off the water and peel the potatoes whilst they are still warm.
5. Grate the potatoes (whilst warm) into a large bowl and add the melted butter and salt and pepper.
6. Stir to combine.
7. Pre-heat the pancake maker and lightly spray with baking spray.
8. Place a ¼ cup of potato mixture into each pancake well and close the lid and lock.
9. Cook for 3 minutes then remove gently with a bent silicon spatula.
10. Rest on a wire cooling rack, whilst the other are cooking.
11. You can make theses ahead of time to this step and re-heat in an oven for service.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Golden Pancake Perfection