Crispy Potato Latkes
Serves: 8 (about 2 latkes per serving)
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
Ingredients:
- 1/4 cup + 2 Tbsp (90 ml) olive oil, divided
- 2 lb (907 g) Yukon Gold potatoes, unpeeled and scrubbed (about 5 medium yellow potatoes)
- 1 medium yellow onion, halved and peeled
- 1 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1/4 cup (22 g) panko breadcrumbs
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 425°F (220°C). Pour 1/4 cup olive oil in a rimmed baking sheet, making sure that the entire surface is coated evenly. Set aside.
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Alternatively, use a box grater to grate the potato and onion by hand. Transfer the mixture to a clean kitchen towel and firmly squeeze and wring out as much of the liquid as possible.
- Transfer the mixture to a large bowl. Add salt, garlic powder, baking powder and breadcrumbs and mix until well combined.
- Scoop 1/4 cup of latke mixture into your hands, lightly flattening between your hands. Place semi-flattened mound on oiled baking sheet. Using the back of a spatula, firmly flatten the latke onto the baking sheet. Repeat with remaining latke mixture until baking sheet is full (with approximately 12 latkes). Bake for 18–20 minutes, or until deeply golden brown on the bottom and edges of the latkes. Carefully flip the latkes and bake an additional 10 minutes, or until golden on both sides. Transfer latkes to a paper towel lined plate and sprinkle with additional salt, if desired.
- Add remaining 2 Tbsp olive oil to baking sheet and form and bake remaining latkes. Enjoy hot or at room temperature.
Nutrition Information Per Serving:
176 calories, 8.6 g total fat, 1.2 g saturated fat, 1 g polyunsaturated fat, 6.2 g monounsaturated fat, 0 mg cholesterol, 420 mg sodium, 517 mg potassium, 23 g total carbohydrates, 2.3 g fiber, 1.7 g sugar, 2.8 g protein, 3% calcium, 7% iron
