The Classic at Roanoke cooks up purple potato pancakes for Horned Frog football fans

• 3 cups mashed Peruvian purple potatoes (or other purple variety), chilled
• 2/3 cup grated cheddar cheese
• 2 tablespoons chopped scallions
• 1 egg, lightly beaten
• 2 tablespoons roasted garlic, smashed
• 1/2 cup plus 3 tablespoons all-purpose flour, divided
• 1/4 cup vegetable oil, plus more if needed
• salt, to taste

1. In a large bowl stir together the mashed potatoes, cheese, scallions, egg, garlic and 3 tablespoons flour until combined. Using hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

2. Place the remaining 1/2 cup flour in a shallow dish and carefully dredge each pancake in the flour.

3. Heat vegetable oil in a large sauté pan over medium heat. Add enough oil to thoroughly coat the bottom of the pan. Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, about 3 to 4 minutes. Add more oil to the pan as needed between batches. Do not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.

4. Transfer the pancakes to a paper towel-lined plate and immediately sprinkle with salt. Serve topped with roasted garlic sour cream (recipe follows) and garnished with micro greens, if desired.

• 2 bulbs garlic
• 2 tablespoons olive oil
• 1/4 teaspoon salt, plus more to taste
• 1 cup sour cream
• 1 teaspoon finely chopped chives
• pepper, to taste

1. Heat oven to 400 degrees. Cut whole garlic bulbs in half and coat with olive oil. Wrap in foil. Roast for 1 hour.

2. Let cool to room temperature. Squeeze garlic out of skins and sprinkle with salt.

3. Add the roasted garlic and sour cream into a food processor and pulse until smooth. Remove into a bowl, fold in chives and season with salt and pepper. Cover and refrigerate up to 3 days.