Garlic-Rosemary Potato Latkes

Name: Garlic-Rosemary Potato Latkes
Yield: Yield: about 4 Servings
Cuisine: United States
Ingredients: 1 tablespoon matzoh meal or unbleached all-purpose flour; Olive oil, for frying; About ¼ teaspoon freshly ground black pepper; About ¾ teaspoon salt; Coarse salt (optional); About 1½ pounds Yukon gold or 3 large russet (baking) potatoes, peeled; ½ teaspoon baking powder; 1 tablespoon fresh rosemary leaves; 2 tablespoons coarsely chopped garlic; 1 large egg, beaten

Preparation info

Yield: about
4
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.

Ingredients

About 1½ pounds Yukon gold or 3 large russet (baking) potatoes, peeled

Americas
United States
Starter
Dinner
Vegetarian

Method

Shred the potatoes, using the shredding disk in a food processor. (Don’t wash out the food processor—you’ll be using it again right away.) Transfer the potatoes to a colander or strainer, and use your hands or a wooden spoon to press out as much moisture as possible.

Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded pot