One Potato, Two Potato, Three Potato, Four

The main event at a recent dinner party

In this holiday season, it is all about family, traditions and celebrating.  One multi-generational recipe in my family is for potato pancakes.  Crispy golden brown latkes with a dollop of sour cream -- what could be tastier or more satisfying on a cold winter's night?

                                              Potato Pancakes



                          8 large waxy potatoes, peeled

                          2 medium yellow onions, chopped and sauteed (optional)

                          8 garlic cloves, minced

                          2 tsp salt

                          1 tsp fresh ground black pepper

                          1 tsp paprika

                          1 Tbsp plus 1 tsp marjoram

                          1 egg, lightly beaten

                          1 1/3 cup flour

                          3 Tbsp oil with a high smoke point, such as grapeseed oil, for frying 

               Grate potatoes into a large bowl using the fine side of a box grater or use a food processor 
               to puree potatoes.  Season with salt, pepper, paprika and marjoram, and add onions if
               using.  Stir until well incorporated.  Add egg and mix well, and then add flour, mixing
               well.

               Heat oil in a nonstick skillet over medium-high heat.  Working in batches, drop 1/4 cup
               mounds of potato mixture into the skillet; press lightly with spatula to flatten.  Cook unitl
               golden-brown on both sides, about 5 minutes per side.  Transfer to a paper towel-lined
               plate to drain.  Repeat with more oil and remaining mixture, periodically stirring mixture to
               incorporate any liquid.  Serve warm with sour cream.

 

 

 

 

 

 

Photo D. Sleziak