Potato Pancakes with Smoky Paprika Rouille

These savory potato pancakes can take center stage on the dinner plate as well as for brunch.
Potato Pancakes with Smoky Paprika Rouille
Serves: 10-12
  • 1 4.1-ounce package Idahoan® Buttery Golden Selects Mashed Potatoes
  • 4 tsp oil, divided
  • ½ cup onion, diced
  • 1 garlic clove, finely chopped
  • 1 cup fresh spinach, chopped coarse
  • 1 Tbsp fresh thyme, chopped
  • ½ tsp coarse kosher salt
  • ½ tsp fresh ground black pepper
  • ⅛ tsp ground nutmeg

  • Smoky Paprika Rouille
  • ½ cup mayonnaise*
  • 1 Tbsp milk
  • 1 garlic clove, minced
  • ⅛ tsp smoked paprika
  • Pinch of cayenne
  • Salt and pepper to taste
*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.
  1. Prepare mashed potatoes following package directions, set aside to cool.
  2. Heat 2 teaspoons of the oil in a large deep skillet over medium heat. Add onion and garlic and sauté until onion softens and turns slightly golden, about 5 minutes.
  3. Add spinach and thyme to onion mixture, toss together and continue cooking just until spinach wilts a bit.
  4. Add onion-spinach mixture, salt, pepper and nutmeg to potatoes and combine.
  5. Shape potato mixture into ½-inch thick pancakes about 2 inches wide. Set pancakes on baking sheet lined with parchment paper or foil.
  6. Heat one teaspoon oil in a large skillet over medium-high heat. Add pancakes and cook, without moving, until cakes are brown and crispy on bottom, about 3-4 minutes.
  7. Carefully turn cakes and continue to cook until brown on the other side.
  8. Continue cooking remaining pancakes and add oil as needed.
  9. To make Smoky Paprika Rouille, whisk ingredients in a medium bowl. Season to taste with salt and freshly ground black pepper. Cover and chill. Can be made a day ahead.
  10. Top each potato pancake with Smoky Paprika Rouille.


Potato Pancakes with Smoky Paprika Rouille

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