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These potato blinis are inspired by a Thomas Keller recipe. on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60–70 minutes.
Table of contents
- Yukon Gold Potato Blini
- Potato Blinis Recipe | Bon Appetit
- Preparation
- Potato Blini with Sour Cream and Caviar
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Yukon Gold Potato Blini
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Potato Blinis Recipe | Bon Appetit
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Preparation
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Potato Blini with Sour Cream and Caviar
Ingredients g 12oz Desiree potatoes, peeled. Equipment Your will need a steamer and a whisk, preferably electric, and a large frying pan.
You may also like. More Starters recipes. Information centre Scaling up cake recipes Conversion tables Freezing advice Food allergies. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth it should look like a thick pancake batter. Cover; let sit 10 minutes. Heat a large skillet, preferably nonstick or cast iron, over medium-low.
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Brush skillet with a thin layer of butter. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds.
Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve up to 1 hour before.
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Repeat with remaining batter, wiping out skillet between batches and brushing with more butter. Will be used in accordance with our user agreement and privacy policy. All rights reserved. Close Menu Icon. Subscribe to our newsletter. Sign Up.