Makes 2 servings Ingredients: 2 large russet potatoes, peeled and grated 1 tablespoon arrowroot powder ½ teaspoon sea salt, divided 1 cucumber, thinly sliced 6 radishes, thinly sliced 2 teaspoons raw honey 1 tablespoon lemon juice 1 tablespoon dill, minced ¼ cup chopped chives ¼ teaspoon red pepper (optional) Directions: Preheat the oven to 425°F. Combine the potatoes, arrowroot powder, and ¼ teaspoon sea salt in a mixing bowl and stir to combine. Line two baking trays with parchment paper. Drop the potatoes onto the parchment paper by the ¼ cup and shape them into circles approximately 3 inches in diameter, using your hands or a cookie cutter as a mold. Press them down until they are approximately ¼ inch thick. Bake the potato pancakes for 20 minutes. Remove them from the oven and flip the pancakes over by carefully grasping the edges of the parchment paper and flipping the entire sheet. If needed, peel any stuck potato pancakes carefully off the parchment paper and stick them back into the oven on the unlined baking trays for 5 minutes more. While the potato pancakes are baking, make the Cucumber Radish Salad by combining the sliced cucumber and radishes with the honey, lemon juice, dill, chives, remaining ¼ teaspoon of sea salt, and red pepper in a mixing bowl, tossing gently to combine. Serve the potato pancakes piping hot and garnished with Cucumber Radish Salad.