Harvest Herb Potato Latkes

Often considered a traditional European staple, our modern take on this crispy potato side dish will have you pairing it with breakfast, lunch and dinner!

Prep 10 min.
Cook 16 min.
Makes 4 servings

What you need:

¼ cup (60 ml) all-purpose flour
1 ⅓ tsps (7 ml) dried rosemary leaves
1 tsp (5 ml) garlic powder
1 tsp (5 ml) dried sage
¼ tsp (1 ml) baking powder
¼ tsp (1 ml) EACH salt & pepper
3 cups (750 ml) grated red potatoes, squeezed to remove liquid (approx. 3 potatoes)
½ cup (125 ml) thinly sliced red onion
2 eggs, beaten
¼ cup (60 ml) vegetable oil
Fresh sage leaves
Plain yogurt or sour cream

Make it Super:

In a large mixing bowl, stir together flour, rosemary, garlic powder, sage, baking powder, salt and pepper.

In a medium bowl, stir potatoes, sliced onion and eggs into flour mixture until fully combined.

In a large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Scoop ¼ cup (60 mL) of the mixture into the skillet; flatten slightly. Repeat, fitting 3 more latkes in skillet. Cook 3 to 4 minutes on each side or until golden. Transfer to paper towel-lined plate. Repeat with oil and remaining latke mixture.

Garnish with fresh sage leaves. Serve with plain yogurt or sour cream.

Tip: To remove liquid from grated potatoes, line a medium bowl with 2 sheets of paper towel. Grate potatoes with skin on if you like, place in lined bowl. Pull paper towel over potatoes creating a ball and gently squeeze out excess liquid from the potatoes.
Tip: For a spicy kick, add 1 tsp (5 ml) chili flakes to dry ingredients.
Tip: For a variation on flavour try a grated sweet potato instead of red potatoes.
Tip: Skin can either be left on or taken off potatoes, depending on your preference.

Source: GetCracking.ca

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