Step away from thepre cut, pre seasoned frozen potatoes (usually saturated in sodium) and mix it up with this Oh so tasty recipe. Pssst .....potatoes are a good source of potassium.
8 servings
Ingredients:
4 cups Yukon Gold potatoes
1 tablespoon flour
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 tablespoon green onion, chopped
Salt and freshly ground black pepper
1 egg
Vegetable Oil for frying
Directions:
1. Using a box grater, grate the potatoes onto the middle of a clean dishtowel.
2. Gather up the edges of the dishtowel and
twist it over a bowl to squeeze as much water out of the grated potatoes as possible. Discard the water.
3. Spread the grated potatoes over the bottom of a bowl...
Season with salt and pepper, scatter the chopped herbs, green onions and flour over the mixture
Toss and get your hands in there to combine everything thoroughly. Add the egg and mix it in with your hands.
4. Heat a tablespoon of oil in a skillet over medium heat until hot
and add spoonfuls of the potato mixture. Press down lightly to sear the side.
Cook, moving occasionally, until lightly browned around the edges. Flip and repeat.
Set aside to drain on paper towels. You can prepare up to this point a day in advance.
5. Heat a tablespoon of oil in the skillet and re-fry the latkes, a few at a time, to crisp them up just before serving.
| < Prev | Next > |
|---|
Exclusive