Sunset/December 2006

Herbed Yukon Gold Potato Latkes
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
20-24 each 1 hour, 10 minutes


INGREDIENTS:
3-1/2 lbs Yukon Gold potatoes, scrubbed, with any brown spots eyes removed 5 large eggs, beaten about 1/2 cup matzo meal
3/4 cup finely chopped fresh chives 1/2 cup chopped fresh parsley 2 tsp each chopped fresh thyme leaves and chopped fresh rosemary leaves
1 tbsp coarse kosher salt 1 tsp freshly ground black pepper vegetable oil for frying
9 to 12 oz thinly sliced smoked salmon, cut into 20 to 25 slices (optional) sour cream, thinly sliced red onion and/or 2-inch lengths of chive, and capers



1 Fill a large mixing bowl three-quarters full with cold water. Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go. Let potatoes stand in water 15 minutes.
2 Pour potatoes into a fine-mesh colander and rinse well with water. Rinse mixing bowl and wipe dry.
3 Take a large handful of potato and squeeze to remove some water. Pile onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture. Repeat with rest of potatoes, using fresh towels if needed. Return mixture to bowl.
4 In a medium bowl, stir together eggs, matzo meal, herbs, salt, and pepper, then pour over potatoes and toss to mix well. if at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo mealt, 2 tbsp at a time.
5 Fry latkes according but use a scant 1/4 cup potato mixture to form each latke. Serve with sliced smoked salmon, sour cream, onion and/or chives, and capers.

Back