By Jayne Cohen
These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.
Shred the potatoes, using the shredding disk in a food processor. (Don’t wash out the food processor—you’ll be using it again right away.) Transfer the potatoes to a colander or strainer, and use your hands or a wooden spoon to press out as much moisture as possible.
Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded pot