Baked Potato Pancakes

01Method

1. 1

   Preheat the oven to 200/180 °C.

2. 2

   Warm half the olive oil in a small pan over medium heat and cook the onion, stirring occasionally, for 8–10 minutes until golden brown. Allow to cool completely.

3. 3

   Grate the potatoes coarsely and press firmly with a pestle. Transfer to a clean cloth and squeeze out as much liquid as possible.

4. 4

   Immediately combine the potatoes with the cooled onion, sour cream, tarragon, and egg yolks in a bowl; season to taste.

5. 5

   Beat the egg whites to stiff peaks and gently fold into the potato mixture.

6. 6

   Rub the insides of 8 ring molds with the remaining oil. Line a baking sheet with parchment paper and position the rings on it.

7. 7

   Divide the mixture evenly among the rings and dot each with cold butter. Bake for 35 minutes.

8. 8

   Using tongs, carefully remove the rings and return the pancakes to the sheet. Bake for another 5–10 minutes until the sides are golden.