I made this recipe for New Year's Eve but it is great anytime.  And so simple.  It is from the NYTimes. I do alter a few things. Instead of canola oil (from what I know it is not healthy), I use avocado oil and butter. I make them a bit smaller. And I do prefer sea salt (Maldon's) to Kosher. 

 

The one thing that takes a bit of time is the pre-bake.  You then form the pancakes ahead of time and refrigerate, so the only thing to do before eating is fry them up then top with salmon, crème fraiche and chives.  Oh, and pop open the champagne.

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If you prefer, you can always serve the pancakes with apple sauce instead of the salmon and crème fraiche and chives.

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Ingredients

• large idaho or russet potatoes, washed and dried

• sea salt (or kosher) and freshly ground black pepper

• avocado oil and butter for frying 

• smoked salmon

• crème fraiche or sour cream

• chopped fresh chives

• pinch of sea salt

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Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.

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Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you’d like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and 1/2 teaspoon pepper. Adjust the seasoning to taste.

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Take about 1/4 cup or a bit more grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about 1/4-inch thick and carefully set the pancake on a plate. Repeat with the remaining grated potatoes. Cover and refrigerate a few hours or overnight.

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Just before serving, heat a large, heavy skillet with about 1/4 inch of avocado oil and butter. When it is hot, a shred of potato dropped into the oil should sizzle. Working in batches, gently fry pancakes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining pancakes.

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Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives.

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