Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream. Serves 8. Gourmet November 1993
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|Serving Size: 1 Serving (1433g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 661 (49%)|
|Amt Per Serving||% DV|
|Total Fat 73.4g||98 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 20.8g|
|Cholesterol 0mg||0 %|
|Sodium 45.4mg||2 %|
|Potassium 3783mg||100 %|
|Total Carbohydrate 163.9g||48 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 152.1g|
|Protein 19.4g||28 %|
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Calories per serving: 1359
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