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Rosh Hashana

Tu B'Shevat

Side Dishes

Potato Pancakes a las Bravas
From chef Aaron May

2 pounds baking potatoes, peeled and large diced

2 large white onions, sliced

1 large egg

1 teaspoon baking powder

6-8 tablespoons extra-virgin olive oil

1 teaspoon smoked paprika

1/4 cup chopped parsley

2 teaspoons chopped marjoram

Salt and pepper to taste

Bravas sauce

2 cups mayonnaise

1/4 cup smoked paprika

1/4 teaspoon cayenne

1 teaspoon lime juice

1/4 cup chopped parsley

Salt and pepper to taste

Boil potatoes in aggressively salted water until soft. Drain, feed through food mill and reserve. Heat medium-size sauté pan on medium heat. Add 2 tablespoons oil, and when hot, sauté onions until translucent, season and fold into potato. Add pepper, paprika and herbs to the mixture and whisk in egg, baking powder, and salt and pepper to taste. Heat a non-stick pan over medium-high heat, add 2 tablespoons oil and, when hot, fry 2 pancakes, turning once, until golden brown on both sides. Add more oil, if necessary, and continue cooking rest of pancakes. Pancakes can be held in a 200-degree oven for up to 30 minutes.

For the Bravas sauce, combine all ingredients in a bowl and mix through. Then serve over potatoes.

Makes 6 servings.

Approximate values per serving: 766 calories, 73 g fat, 57 mg cholesterol, 6 g protein, 34 g carbohydrates, 4 g fiber, 439 mg sodium, 86 percent calories from fat.

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