In addition to not having to squeeze or mess with onions, a major benefit of this recipe is that everything but frying can be done in advance. I like to sprinkle chives or scallions into the grated potatoes, giving them color and flavoring the oil, so oniony-latke lovers will have one less complaint to make. —Joan Nathan
Ingredients
- 4 large Idaho or russet potatoes, washed and dried
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup snipped fresh chives, plus more for garnish
- Vegetable, canola, or avocado oil, for frying
- Crème fraîche or sour cream, for serving
- Smoked salmon, for serving
Preparation
Preheat the oven to 350°F and put the rack in the middle of the oven. Bake the potatoes for 30 minutes, then flip and bake them for another 15 minutes, or until they are hot throughout but still raw in the middle. Remove them and let them cool for about 15 minutes.
Slice the potatoes in half widthwise and begin grating the cut side on the large holes of a box grater. (As you grate, the potatoes should open up, leaving the skins intact; save them to prepare potato skins if you like.)
Sprinkle the grated potatoes with the salt and pepper, then stir in the chives. Taste, and adjust seasoning if necessary. Take about ½ cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until it’s about ½ inch thick, and carefully set it on a plate. Repeat with the remaining grated potatoes to make about eight latkes. Cover and refrigerate them for at least 2 hours, or up to 24 hours.
Just before serving them, pour about ¼ inch of vegetable oil into a large, heavy skillet set over medium-high heat. (When it is hot enough, a shred of potato dropped into the oil should sizzle immediately.) Working in two batches, gently fry four latkes until they’re crisp and deep golden on both sides, 3 to 4 minutes per side. Transfer them to paper towels or a wire rack to drain. Repeat with the remaining latkes.
Serve them hot, topped with crème fraîche or sour cream and smoked salmon. Sprinkle chives on top.
About this recipe
RECIPE AND PHOTOGRAPHY COURTESY OF AND REPRINTED FROM MY LIFE IN RECIPES: FOOD, FAMILY, AND MEMORIES | BY JOAN NATHAN | PHOTOGRAPHS BY GABRIELA HERMAN | PUBLISHED BY ALFRED A. KNOPF, 2024
