Potato Latkes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 10
Ingredients
  • 4 large russet potatoes, washed and dried
  • kosher salt and freshly ground black pepper
  • vegetable oil, for frying
  • 8-ounces sliced smoked salmon
  • ½ cup sour cream
  • fresh chives, chopped
Instructions
  1. Adjust the rack in the middle of the oven and heat to 350-degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes. Remove and let cool for about 30 minutes.
  2. Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate flesh side of each piece using the large holes of a box grater.
  3. Season the grated potatoes with kosher salt and freshly ground black pepper to taste.
  4. Take ½ cup grated potato in your hands and gently squeeze between your palms to form a patty. Press until the patty is about ½-inch thick and carefully set the latke on a plate. Repeat with remaining potatoes, should yeild 8-10 latkes. Cover and refrigerate for a few hours or overnight.
  5. Just before serving, heat a large, heavy skillet with about ¼-inch of vegetable oil over medium-high heat. Working in batches, gently fry latkes until crisp and deep golden, about 4-5 minutes per side. Transfer to paper towels to drain and repeat.
  6. Serve hot, topped with slice of salmon, dollop of sour cream, and sprinkle chives! Happy Chanukah.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/pure-potato-latkes/