Adapted from Rich Table by Sarah and Evan Rich (Chronicle Books, 2018)
Sarah and Evan Rich co-own and operate the Michelin-starred Rich Table restaurant in San Francisco. With their first cookbook, also called Rich Table, they add a personal touch. Evan says this recipe is inspired by his family’s traditional Austrian meal of sauerbraten and potato pancakes. The couple recommends Blenheim apricots, if you can find them.
Published: April 10, 2019
Heat oven to 200˚F. Place rimmed baking sheet in oven.
Pour 2 inches oil in Dutch oven or other deep, heavy-bottomed pot. Warm over medium heat until oil registers 350˚F. Line baking sheet with paper towels.
While oil is heating, slice 1 sweet potato into very thin rounds. Fry in batches, until crisp, about 2–3 minutes. Transfer to paper towel–lined sheet and immediately season with salt, to taste. Repeat with remaining potato slices. Be sure to bring oil back to 350˚F after each batch.
Using large holes of box grater, grate remaining 2 potatoes into large bowl. Toss with salt and cream of tartar. Fold in flour and egg until just combined.
In large skillet over medium-low heat, warm 2 tablespoons butter until foamy. Scoop about 1/3 cup of sweet potato batter into skillet and press with spatula to form ¼-inch thick pancake.
Repeat to make 2–3 more pancakes. Cook pancakes until golden brown, about 5–6 minutes.
Carefully flip pancakes and cook until golden brown on second side, about 5–6 minutes. Transfer to the oven to keep warm. Repeat with remaining batter, adding 1 additional tablespoon butter before each batch. The batch should yield 8 pancakes.
Meanwhile, prepare broccolini or sprouted broccoli: Bring large saucepan of salted water to boil. Add broccolini, and blanch until just crisp-tender, 60–90 seconds. Drain well.
Top pancakes with broccolini, dried apricot salsa verde, sweet potato chips and crème fraîche. Serves 4.
Dried Apricot Salsa Verde Ingredients and Directions
In food processor, process ½ cup chopped dried apricots, 8 coarse-chopped cloves garlic and 1 large coarse-chopped shallot until minced, about 15 seconds. Add 4 packed cups baby arugula and 1¼ packed cups parsley, in batches if necessary, and process until finely minced, about 15 seconds. With processor running, drizzle ¾ cup extra-virgin olive oil. Season with salt, to taste. (Salsa verde can be made ahead and refrigerated in an airtight container for up to 3 hours before serving; if stored overnight, it will lose its bright green color.)