How to make Traditional Potato Latkes?

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    Henry 2017-06-05

    try this http://allrecipes.com/Recipe/Cheese-Rost...I am a former chef who worked with the Movenpick Swiss restaurant chain, they are alot like a Jewish Latke with out the batter, just straight old grated potatos, seasonings, made in a cast iron pan, we had small ones the size of a saucer to make them in we did 100 a day. But at home a skillet, either non stick or regular is fine, a bit of oil and the potato mixture, you cook the low and slow to develope the crisp outside and soft and fluffy inside, it quite and accomplishment to achieve this. The best potato to use is a russet or baking potato, grate them and mix in salt, pepper, oil or bacon fat and a few breadcrumbs to just bind them, then put the mixutre in a lightly oiled pan mash them down and cook for 10-15 minute on medium low, then flip and do the other side. If your doing multiple servings, keep them warm in a 300 d F oven until ready to serve, in a baking pan or ceramic cassarole. The number of rosti depends on the number of potatos used, figure for an individual 1- 1/2 to 3/4 a potato , for a family size or larger 2-3 potatos for 2 and 4-5 for 4 people.

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    Sofia 2017-06-13

    You can eliminate one of the steps by purchasing pre shredded potatoes, add in grated onion, salt, pepper, a bit of flour to hold them together, and on a well oiled pan, drop small piles of the potatoes, flattening, and letting them cook till crispy and brown. Serve several ways, with apple sauce, or with eggs in the am, ETC. My weakness in the am.

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    Lucy 2017-06-22

    lemon parsley potatoes Ingredients: 3 pounds small red potatoes 1/2 cup butter 1/3 cup minced fresh parsley 1 tablespoon lemon juice Directions: With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coatThis is a meal in itself and very versatile. I like to try different seasonings with this. Sometimes, I'll add cut up grilled chicken and garlic or garlic powder. Can add salsa, too. Pizza Potatoes 1/2 cup broccoli, chopped 1/4 onion, chopped 1/4 cup carrots, chopped fine 1/2 tablespoon margarine 1/2 tablespoon flour 1/2 cup skim milk 1/4 cup cheese, shredded (I use sharp cheddar cheese, can try pepper jack cheese) 2 hot baked potatoes 1 small tomato, sliced Cook broccoli, onions, and carrots in a small amount of water until tender and set aside. In a saucepan, melt margarine and stir in flour. Add milk slowly while stirring. Cook until sauce thickens, stirring occasionally. Add cheese and stir until melted. Add vegetable mixture to cheese sauce and stir. Split open potatoes. Pour equal amounts of vegetable cheese mixture over each potato. Top with sliced tomatoes. ---- If want to add more seasoning: Creole Seasoning Blend 1 T salt 1 1/2 t garlic powder 1 1/2 t onion powder 1 1/2 t paprika 1 1/4 t dried thyme 1 t red pepper 3/4 t black pepper 3/4 t dried oregano 1/2 t ground bay leaves 1/4 t chili powder Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/4 cup. ---- Italian seasoning 3 tablespoons dried basil 3 tablespoons dried oregano 3 tablespoons dried parsley 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes Mix all ingredients in a spice grinder. Or put in a small bowl and crush with the back of a spoon. Store in an airtight jar for up to 6 months. ---- Cajun Seasoning 1 box salt 3 T black pepper 2 T garlic powder 1 t onion powder 1 t nutmeg 2 T parsley flakes (crunched) 4 T red pepper (ground) (cayenne) 2 T chili powder Combine all ingredients; store in an airtight container. ----

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    Wyatt 2017-05-07

    Here is my recipe for potatoes! I peel about six large potatoes (any kind works) Cut up one green bell pepper Cut up one sweet onion (or you use whatever you want) Put into a slow cooker with about two cups water, add all ingredients, you can also add paprika and celery salt. On the spices, you need just a wee bit.Slow cook until potatoes are fork tender! It is so good when cooked in a Dutch Oven!we make this one a lot... HASH BROWN POTATO CASSEROLE 1 (2 lb.) bag hash brown potatoes (i use the southern style ones; i.e. cubed potatoes - so you probably could use regular potatoes and cut them into cubes if you really wanted to) 1/2 c. onions, chopped 1 (10 oz.) pkg. cheddar cheese, grated 1 carton sour cream (i use the light) 1 can cream of chicken soup 1 tsp. salt Pepper 1 stick melted butter Mix all together; put in greased 3 quart casserole. Cover top with crushed corn flakes and pour melted butter over top. Bake at 350 degrees for 1 hour 10 minutes. ------- Another potato recipe we make is twice baked potatoes. ------- Another one that was really good. I don't remember exactly what we did but we quartered potatoes and baked them with cheese, butter, salt, pepper, onion, and salami. Enjoy! =)

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