Ciro Potatoes

Rick Cooks Home Ciro Potatoes

For this recipe you need a mandoline -- not the stringed instrument, but a kitchen gadget that makes very thin, uniform slices of vegetables, potatoes, and fingers -- perhaps the most dangerous kitchen tool outside of a stove. Today's versions of this indispensable instrument include a safety guard, which most cooks won't use because it's too awkward, and cut themselves anyway.

Just make sure you discard the blood-spattered slices.

Ciro potatoes are potato pancakes made from wafer-thin slices of potatoes, held together by the starch in the potatoes.

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Ciro Potatoes

*6 servings*

6 medium Idaho potatoes
c butter
Salt and freshly-ground black pepper
Chopped parsley

Peel the potatoes and cut into wafer-thin slices using a mandoline. You should get abot four cups of sliced potatoes. As the potatoes are sliced, drop them into cold water.

Drain the potatoes and pat them dry.

Heat half the butter in a seasoned 10-inch iron skillet and add the potatoes. Add salt and pepper to taste. Cook over relatively high heat while shaking the skillet, tossing the potatoes in the skillet without breaking the slices. When the potatoes are more or less limp, press them down with a pancake turner or spatula. Reduce the heat and cook until the potatoes are golden brown on one side. Carefully flip the potatoes over (they should now be like a pancake) and brown on the other side. The total cooking time should be about thirty minutes.

Heat the remaining butter until it is almost brown. Pour over the potatoes and serve sprinkled with chopped parsley.