French Potato Pancake with Herbs

This is the yummiest French-style side dish made with potatoes and a beautiful blend of herbs. You can use fresh herbs, or you can substitute them with dried herbs at a 3:1 ratio (fresh 3: dried 1)

2 large russet potatoes, peeled and grated
4 tsp fresh dill
4 tsp fresh chives or green onions, chopped
4 tsp fresh parsley, chopped
1 tsp dried tarragon
salt and pepper to taste
2 tbsp olive oil, divided

Squeeze the juice out of potatoes. In a bowl combine potatoes and herbs. Mix well. Season with salt and pepper. On medium, heat 1 tbsp oil in a 9-inch skillet. Press grated potatoes into the skillet and cook for 10 minutes or until golden brown. Slide pancake unto a plate. Add remaining tbsp oil. Carefully flip pancake and transfer unto skillet. Cook for 10-15 more minutes or until golden brown. Enjoy!
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Adapted from the "Fines Herbs Potato Rosti" recipe published in March 2013 issue of the Vegetarian Times