Red Potato Pancakes with Rosemary

This is a “fancy” version of plain old potato pancakes. They are great as a snack or a side dish. My kids like to dip them in Greek style yogurt. Be sure to make plenty cause they will gobble these up faster than you can fry ‘em.

• 8 medium red potatoes, peel left on and shredded
• 1 large sweet onion, minced
• 3 eggs, lightly beaten
• 3 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp lime juice
• 2 tbsp vegetable oil

Combine the shredded potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper and lime juice in a large bowl and toss gently.

In a large pan, heat the oil over medium heat and add 2/3 cup at a time of the potato mixture. With a spatula, press the potato mixture into a pancake shape and cook for about 3 to 4 minutes on each side until nice and crisp. Repeat with the rest of the potato mixture. Place the finished pancakes onto a paper towel to drain the fat.