Oven baked potato pancakes with horseradish sour cream

1 T olive oil

3 medium-large sized potatoes

1 small onion, minced very fine

2-4 cloves garlic, smashed in a press or minced fine

a big pinch of salt

pepper

1 egg

3 T rice flour (or mix) 

1 t baking powder

Preheat the oven to 425. Line a baking sheet with foil or a Silpat, and spread olive oil all over. Wash the potatoes, then grate two with the large holes of a box grater and then grate the last one with the smaller holes. Rinse potatoes, then press in a strainer (or between paper towels) to remove as much liquid as you can. Mix potatoes with onions and garlic, add salt and pepper, then moosh egg in with your hande. Sprinkle flour and baking powder over, then mix in with your hands until completely combined. Drop blobs about the size of golf balls into the baking sheet and smoosh them down with your hands. Bake 20 minutes, flip, then bake another 15 until brown and crunchy. 

1/2 c sour cream

2 T horseradish

salt and pepper

Mix everything together and stick in the fridge until time to eat.