Rosemary Garlic Latkes

Do you ever just feel like a little light potato something with supper? this is my favorite “Potato Something” side dish….goes with chicken, pork you name it! and easy to make……Growing up in New York, your friendship circle is usually quite diverse….I had friends that hailed from Germany, Turkey, Italy and even the West Indies….so supper at one of their homes meant you ate what ever “Mrs.” was making! I remember Friday night’s at my friend Marilyn’s house, she was Jewish and her mom made the best Latkes! little potato pancakes..

(this is the closest recipe I have found that duplicates Marilyn’s mom’s Latkes)……Enjoy!



Rosemary & Garlic Potato Latkes

about 1  1/2lbs. Yukon Gold, or 3 large russet (baking) potatoes, peeled

  • 2 tablespoons    chopped garlic
  • 1 tablespoon      fresh rosemary leaves
  • 1 large egg,         beaten
  • 1 tablespoon      unbleached all-purpose flour (or Matzoh Meal)
  • 3/4 teaspoon     salt, or to taste
  • 1/4 teaspoon      freshly ground pepper, or to taste
  • 1/2 teaspoon      baking powder
  • Olive oil for        frying
  1. Coarsely shred the potatoes, using 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.
  2. Remove grating disk from processor and replace with steel blade. Return about 1/3 of the shredded potatoes to the food processor. Add the garlic and rosemary and process, using pulse motion, until roughly pureed. Transfer the mixture to a large bowl. Add the remaining shredded potatoes, the egg, flour, salt, pepper, and baking powder to the bowl. Mix until thoroughly combined. Refrigerate for about 15 minutes to mingle the flavors.
  3. In a heavy, 10- to 12-inch skillet (cast-iron is ideal), heat about 1/4-inch oil over high heat until hot but not smoking. Drop 1/4 cup of the potato latke batter into the pan, and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.
  4. Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
  5. It’s best to flip the latkes only once, so that they don’t absorb too much oil. So, before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
  6. As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain.
  7. Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
  8. Serve straightaway. Or keep the latkes warm in a 200 oven (place in a single layer on an oven-proof platter lined with paper towels) and serve when they are all ready to be brought to the table.

Recipe by Jayne Cohen

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  1. Hello, found you over at Foodie Friday at Rattlebridge Farm. Thanks for sharing this recipe – it does look simple to prepare. By the way, you may want to change your link on the blog linkup at Foodie Friday as it is not working. 🙂

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