ATK Basic Potato Latkes

 

From this ATK recipe. Serves 4-6 as side dish. Amounts for half recipe in parentheses.

To keep fresh latkes warm, oven to 200, rack in middle, parchment or foil on rimmed baking sheet.

Consider rinsing towel after draining potatoes to keep the towel from turning black.

Avoid reheating latkes--they are waaaaaaay better fresh.

INGREDIENTS 

2 lbs russet potatoes (1 lb)

1/2 cup onion (1/4 cup)

2 eggs (1 egg)

2 tsp fresh parsley

1 tsp salt (1/2 tsp)

1/4 tsp pepper (1/8 tsp)

Vegetable oil

Salt and pepper

PREPARATION

1. Scrub potatoes, and shred them (peels on) using the largest holes of a box grater, using short strokes for short shreds.

2. Mince the onion, set aside. Lightly beat the eggs in a small bowl, set aside. Mince the fresh parsley and set aside. 

3. In a large microwaveable bowl, toss potatoes, onion, and 1 tsp (1/2 tsp) salt.

4. Place a dishtowel on the counter, and place half of potato mixture in it. (For a half recipe, no need to divide potato mixture). Gather towel ends together and twist tightly over a large liquid measuring cup, draining as much liquid as possible. Set liquid aside. For a full recipe, repeat with remaining potato mixture. Let liquid stand for at least 5 minutes to let the liquid separate from the starch.

5. Cover drained potato mixture and microwave on high 1-2 minutes until just warmed, stirring every 30 seconds with a fork.

6. On a clean rimmed baking sheet, spread potato mixture evenly and let cool for 10 minutes. Leave dirty bowl as is.

7. Pour off separated water from the large measuring cup, leaving potato starch.

8. Add eggs to starch, stirring until smooth. Set aside.

9. Return cooled potato mixture to bowl and add parsley, 1/4 tsp pepper (1/8 tsp), and potato starch & egg mixture, tossing until combined.

10. In a 12-inch skillet, heat 1/8 to 1/4" of oil over medium high until shimmering. 

11. As oil is heating, cover a large plate with several layers of paper towels. 

12. Place 1/4 cup of potato mixture in hot oil, press with spatula into a thick disc, and repeat until five latkes are in the pan. 

13. Adjust the heat until fat bubbles appear around latkes and cook until golden brown on edges, about 3 minutes after the bubbles appear.

14. Carefully turn latkes over and cook second side until golden brown, about 3 minutes longer.

15. Drain on the paper towel covered plate and repeat until all potatoes are cooked. Season with salt and pepper to taste.

16. Serve with applesauce and sour cream.