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Potato Pancakes with Herbed Crème

  • Prep Time: 30 minutes
  • Cook Time: 14 minutes per baking sheet
  • Servings: 22
  • Course: Side Dish

These crispy potato pancakes are studded with zucchini and carrots and served with a light creamy herb sauce.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS® Cookie Baking Sheets are pre-cut to fit most pans and help keep clean up easy!


  • Olive oil cooking spray
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound russet potatoes (3 medium)
  • 1½ cups finely shredded zucchini
  • 1 cup finely shredded carrots
  • ½ cup plain low-fat yogurt
  • 2 tablespoons finely snipped fresh basil
  • 1 tablespoon finely snipped fresh chives
  • Reynolds KITCHENS® Cookie Baking Sheets


Step 1

Preheat oven to 425°F. Line a very large baking sheet with Reynolds KITCHENS® Cookie Baking Sheets; coat with cooking spray. Set aside. Whisk together egg, flour, salt and pepper in a medium bowl; set aside.

Step 2

Peel and finely shred potatoes. Press shredded potatoes between several layers of paper towels to remove any excess moisture. Combine shredded potatoes, zucchini and carrots in a large bowl. Add egg mixture; stir just until combined.

Step 3

Drop potato mixture by rounded tablespoons onto the prepared baking sheet. Using the back of a spoon, flatten mounds slightly; coat with cooking spray. Transfer to the oven, bake for 7 minutes. Turn pancakes; continue to bake until lightly browned, about 7 minutes more.

Step 4

Combine yogurt, basil and chives in a small bowl. Serve warm potato pancakes with herbed crème.

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