Potato Latkes

Ingredients

Yield:

Makes 12 to 16 latkes

• • 1 pound potatoes
  • ½ cup finely chopped onion
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ to ¾ cup olive oil

Preparation

Difficulty:

easy

Time:

1 Hour

1. • Preheat oven to 250 F.
   • Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated.
   • Soak potatoes 1 to 2 minutes after last batch is added to water, and then drain well in a colander.
   • Spread grated potatoes and onion on a clean kitchen towel and roll up jelly-roll style.
   • Twist towel tightly to wring out as much liquid as possible.
   • Transfer potato mixture to a bowl and stir in egg and salt.
   • Heat ¼ cup oil in a 12-inch nonstick skillet or griddle over medium high heat until hot but not smoking.
   • Work in batches, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds.
   • Cook until bottoms are browned, about 5 minutes.
   • Turn latkes over and cook until the other sides are browned, about 5 minutes more.
   • Transfer to paper towels to drain and season with additional salt if needed.
   • Add more oil to skillet as needed for the other batches. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
   • Serve with house-smoked salmon and poached egg.
   • Latkes can be made about 8 hours in advance and reheated on a rack set on a baking sheet at 350 F oven for about 5 minutes.