So Crispy & Tasty Potato Latkes

Who needs french fries when you have potato latkes? No, this is not an exaggeration. Trust me, with one bite you too will be a latke fan.

I realize more and more as an adult, how blessed I was to grow up in such an international and intercultural community. It expanded my world so much to think different thoughts, see new perspectives and of course taste and variety of delicious foods. Plus, my parents have a fine appreciation for different cultures and this definitely positively impacted my life to this very day.

Thanks to one of my friends in first grade, I learned how to make (and of course taste) potato latkes for the first time ever. I was seven years old and it is truly a memory I will never forget.

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Flash forward 15 years later and I am re-learning, or perhaps learning a different way, to make potato latkes by one of my student colleagues from Belarus.

Now, I am still learning and open to learning and I love cooking and eating potato latkes. It is such a good recipe, and I have quite frankly met someone who doesn’t like latkes. It would be like trying to find a person that doesn’t like french fries; do they exist? Maybe, but maybe on Mars or something. Lol!

Here’s the recipe:

So Crispy & Tasty Potato Latkes

  • 2 potatoes (small to medium size)
  • 1/2 onion
  • 1 egg
  • 2-3 T flour
  • salt & pepper (to taste)
  • oil (for frying)

Preparation:

Shred the potatoes and the onions.

Then place them in a tea towel or a piece of cheese cloth and drain out the excess liquid. (Note: the potatoes and onions should be fairly dry after this process. You don’t want to omit this step because this step is what makes the latkes able to get so crispy during the frying process).

Crack the egg and scramble it lightly in a medium size bowl. Add the potatoes and onions. Stir until well combined. 

Sprinkle over the flour, salt and pepper. Stir thoroughly with a fork. 

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Heat the oil in a large frying pan. 

Take a spoonful of the potato mixture and flatten it in the palms of your hand to form a little flat pancake. (Alternative method to fry on the fly, take a “fork-ful” of the potato mixture and gently place in the oil. Once it is completely submerged, flatten it with another fork until it’s a flat shape resembling a circle.)

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Gently place the potato pancake into the hot oil and fry until it is browned on both sides.

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Remove from the oil and place it on a paper towel lined plate. 

Season with a little salt. 

Serve and Enjoy Warm (if possible*)

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*I prefer eating my potato pancakes warm, like french fries, lol! But you know, they still taste good when they are at room temperature.

Topping Suggestions:

The potato pancakes are good on their own but try these toppings for a bit of extra flavor:

  • Fresh chives
  • Sour cream
  • Thick yogurt
  • Apple sauce
  • Cheese

Homemade Mashed Potatoes

Creamy, smooth and so delicious — there’s nothing like mashed potatoes made from scratch!

Mashed potatoes is one of the most quintessential foods of my childhood. Thankfully, in my house it was not just reserved for holidays but also for Sunday suppers or even for weekday dining. I learned how to prepare mashed potatoes through watching my mom. She doesn’t have a recipe but rather she simply knows when it’s right, and it always is. Thanks mom for teaching me how to make mashed potatoes and many other dishes.

Here’s the recipe:

Homemade Mashed Potatoes

  • 2-3 large potatoes
  • 1 c milk
  • 3-4 TBSP butter
  • salt & pepper (to taste)

Preparation:

Bring a large pot of water to a boil and add salt (to taste).

Peel the potatoes and chop them into even size pieces.

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Rinse the potatoes and then add them to the pot of boiling water.

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While the potatoes are boiling: add the milk and 3 tablespoons of butter to a small sauce pot and cook until just warmed through but not boiling.

Cook them until they are fork tender and then drain and rinse the potatoes.

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Place the drained potatoes in a large bowl or back in the pot and set aside.

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Pour the milk and butter mixture over the potatoes, half at a time, and mash with a whisk, a masher, or even a fork. (Note: I like my mashed potatoes a bit chunky but if you don’t then you can mix them together in a hand mixture or stand mixture).

Once the potatoes are fully mashed, pour them into a bowl. Top with a tablespoon of butter right in the middle.

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Serve and Enjoy!

 

Oven Roasted Potato Wedges

Crispy and flavorful on the outside, tender and delicate on the inside–these oven roasted potato wedges are cooked to perfection to make a delicious and simple dish.

I have yet to meet someone that doesn’t like a good potato wedge. As a kid, wedges were my favorite way to eat potatoes. I loved the fact that you really get to taste more of the potato flavor in a wedge than your average french fry.

Although there are a plethora of frozen or fast food options to pick up potato wedges, I think you’ll be pleasantly surprised to discover just how simple they are to make at home.

Here’s the recipe:

Oven Roasted Potato Wedges

  • 3 large potatoes
  • 2 T olive oil
  • salt & pepper (to taste)
  • parsley (optional garnish)

Preparation:

Pre-heat the oven to 375F and line a baking sheet with parchment paper.

Thoroughly wash the potatoes and then pat them dry.

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Slice them into thick wedges and place them on the parchment lined baking sheet.

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Drizzle them with olive oil and season with salt and pepper. Toss the potato wedges to liberally coat them.

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Then place them in the oven to roast for about 45 minutes, flipping them over on the other side halfway along the way.

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Plate the potato wedges and garnish with parsley. Serve with your favorite dipping sauce and enjoy!

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Mmm…DSC00697

Mmmmmmmm….

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Guten Appetit!