This recipe is exactly as titled, it’s a pure potato latke, with no onions, and it’s fantastic. I found this recipe in the NYT and sharing it with you here. Happy Chanukah my friends!
Potato Latkes
Prep time
Cook time
Total time
Author: Dara Boxer
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
- 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.
- 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.
- Season the grated potatoes with kosher salt and freshly ground black pepper to taste.
- 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.
- 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.
- Serve hot, topped with slice of salmon, dollop of sour cream, and sprinkle chives! Happy Chanukah.