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I made this recipe after reading most of the comments and used parchment paper the lower 450-degree oven to great success.
I, too, was concerned about the lack of weight for the potatoes as "large" potatoes vary a lot. I decided on a ratio: 12 ounces of white to 4 ounces of sweet. Cut them julienne with a Mandoline as no food processor.
Draining potatoes were still pretty wet, so I wrapped them in a cotton towel and squeezed out liquid until they were moist.
Delicious. It needs a bit more egg- used one whole egg and 1/3 cup whites. Also, it might have come out better at 450 degrees. some of them burned at 500 but even the burned ones were delicious.
These were the worst potato pancakes my family has ever had. We literally had to drown them in ketchup to even make them edible.
While cooking they smelled delicious, but the smell was a trick...
First they stick horribly to the pan. You need to spray half a can of Pam for them not to stick.
Second the texture was horrible. Sort of dry, sort of mushy.
Third the taste was awful, no flavor at all...like eating a baked potato with NOTHING on it.
Will never cook again...
These were super good! I cooked them at 450, and they came out fine. When baked on my silpat, they didn't stick, but on a different sheet, they did stick a bit, however, they tasted great!