Garlic-Rosemary Potato Latkes

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

Preparation info

Yield: About
4
servings

Difficulty
Easy

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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
2

Side dish
Jewish
Vegetarian

Method

Coarsely shred the potatoes, using the grating 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 grating disk from the processor and replace with the steel blade. Return about