I’ve heard these little potato cakes be called a lot of things over the years, but I just call them yum. But only if they’re cooked all the way through and there’s not a layer of raw potato inside, that’s just depressing.
They have to be crispy-crunchy on the outside and soft (ish) in the middle. And they have to be hot and salty.
I jazzed up the recipe of my childhood with a bunch of different herbs and it made such a nice change. The sage especially was delicious. I used both fresh and ground and it was a fabulous combination.
Gots to be crisp and crunchy, y’all, don’t muck around. Take your time, cook them reasonably slowly (so you avoid the evil raw potato layer) and make sure they’re totally brown before you flip them.
We used to eat them with tomato sauce/ketchup as kids, but I’ve also dabbled in applesauce and sour cream and this one with natural yogurt. It was good.
But not as good as this:
Shut up, it was delicious.
Herbed potato latkes
Ingredients
- 4 potatoes, washed and grated thickly
- 1/2 onion, peeled and grated
- 1 egg
- 1/4 teaspoon ground sage
- 1 tablespoon each chopped fresh sage, parsley and rosemary
- 1/4 teaspoon salt
- freshly ground black pepper
Directions
| Step 1 | |
| Heat a large frying pan to medium-high heat and add about two tablespoons olive oil (or oil of your choice). When rather hot, add 1/4 cupfuls of potato mixture and flatten. | |
| Step 2 | |
| When the latkes are brown on the bottom (five minutes or so), flip and cook the underside. I like to turn the heat down so they cook all the way through before going brown. | |
| Step 3 | |
| Drain on absorbent paper and sprinkle with salt. Eat hot. | |
♥ The linky will be up every Monday morning, and will stay up until the following Sunday. It doesn’t matter if you eat your meal on a day other than Monday – it’s just an easy day to create the link.
♥ Visit at least one other blogger and leave some love. This is so much more cool if we’re in it together!
