Crispy Potato Latkes

• 
  
• Latkes—fried, onion-laced shredded potato patties . . . they are a Hanukkah tradition for Layla Schlack.  She tells the story of her tradition along with lots of tips and techniques, including photos of the process . . . click on the link for "How to Make Latkes."

I love these type of potato patties, but have not found a recipe that I really like. Layla's recipe is the real deal and I will be trying it soon.  Seems like her trick of using the potato starch instead of flour or matza meal is the secret to crispy deliciousness.

If you are interested in making these latkes, you will want to read the article.

• 
  
• Crispy Latkes 
• by Layla Schlack from Fine Cooking 
  Issue 126

• To learn more, read:
  How to Make Latkes
• 
  

Serves 4 as a side dish

Yields 8 latkes

• 1 lb. russet potatoes, peeled
• 1 small yellow onion, finely chopped (1/2 cup)
• 1 large egg
• Kosher salt and freshly ground black pepper
• 1/2 to 3/4 cup vegetable oil for frying
• Sour cream for serving
• Applesauce for serving

Position a rack in the center of the oven and heat the oven to 200°F. Put a paper-towel-lined rimmed baking sheet on the rack.

Fill a large bowl halfway with cold water. Using the large holes of a box grater, grate the potatoes into the water, or grate onto a cutting board and then immediately put them in the water.

Line a colander with cheesecloth and set it in the sink. Using a slotted spoon, transfer the potatoes to the colander; reserve the bowl of water. Gather the cheesecloth into a bundle and squeeze firmly until the potatoes stop giving off liquid.

Transfer the potatoes to a medium bowl and using your hands, mix in the onion, egg, 1 tsp. salt, and 1/4 tsp. pepper. Carefully pour off the reserved potato soaking water to get to the white gluey starch on the bottom of the bowl. Transfer the starch to the potato mixture and mix it in with your hands.

Add enough oil to a heavy-duty 12-inch skillet, preferably cast iron, to measure 1/8 inch deep. Heat the oil over medium-high heat until a potato strand dropped in it sizzles vigorously.

Scoop 1/4 cup of the potato mixture onto a slotted metal spatula and use the bottom of the measuring cup to press it until it’s about 1/4 inch thick, letting any excess liquid fall into a small bowl. Don’t worry if the latke is not perfectly round. Slide it into the oil. Make 1 or 2 more latkes for the first batch and fry, flipping once, until they’re golden-brown, 4 to 6 minutes. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining potato mixture, stirring it between batches. Serve immediately or cool and freeze for up to 1 week and reheat in a single layer, uncovered, in a 300°F oven.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 23; Polyunsaturated Fat (g): 3.5; Sodium (mg): 300; Cholesterol (mg): 45; Fiber (g): 2;

PHOTO: SCOTT PHILLIPS

Spanish Tortilla

Growing up, the Spanish Tortilla was one of my favorite comfort foods.

It is not a tortilla like a mexican tortilla, rather, more like an omelette.

My nana had many variations.  She routinely used chorizo (I don't like it and never use it), she would also add peas and/or onions.  I have made it adding bacon or breakfast sausage and it was delicious . . . I always top mine with cheddar cheese.  Use your imagination and what you like!  Whatever you do, use lots of potatoes . . . that is what makes this dish magical.

I'm remembering how awesome it was in a sandwich made with cuban bread and mayonnaise . . . haven't had it like that since I was a little girl.

INGREDIENTS

3 large potatoes

5 large eggs

handful of cheddar cheese

butter

salt to taste (I love using kosher salt)

DIRECTIONS

Prepare the potatoes.  Before I get into the making of the tortilla, I want to share how I prepare the potatoes, no matter what dish I use it in (other than mashed potatoes).  Great method for preparing home fries for breakfast!

Wash and dice the potatoes. You can peel the potatoes or not . . . whatever you prefer . . . I don't.  Place in a microwave container with a lid, add salt to taste and I like to add little pieces of butter on top of the potatoes throughout the container.  Cook in microwave about 5 minutes or until tender (you'll have to experiment with the time, it depends on the microwave).  That's it!  Your potatoes will brown in the frying pan in no time at all.  So much better than starting with raw potatoes!

To make the tortilla . . . place cooked potatoes in a buttered pan and fry until they brown, stirring often.  When the potatoes are as brown as you would like them, pour in the scrambled eggs (I season with salt when I scramble the eggs).

Some people like to use a plate to turn the tortilla, but I cut it in four pieces to make it easy to turn.

Top with your desired amount of cheddar cheese (optional), cover the pan and lower the heat.  Since I use stainless steel pans, I take it off the heat and let it finish cooking off the burner to prevent burning.

The gauge I use that the tortilla is done . . . 

when the cheese is all melty and gooey.

It is a quick, easy and delicious meal that I make often!  Hope you make it and enjoy it :)

Photo source and another Spanish Tortilla variation

with photos of the different steps


Recipes from Spain

Truck Stop Home Fries

In celebration of 75 years of Idaho Potatoes, 

the Famous Idaho Potato Truck will be touring the country!  

Click here to see where you can see this giant spud on wheels

One of my favorite foods is the potato and home fries is one of my
 favorite ways of preparing them since breakfast is my favorite meal. 
 I love the spin of adding bacon to the mix!

Ingredients

• 6 Idaho russet potatoes, thinly sliced
• 8 bacon slices
• 1 large onion, thinly sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 
  

Instructions 

1. Fill a large saucepan 3/4 full with water; add potatoes and bring to a boil over high heat. Cook 10 to 12 minutes, or until fork-tender; drain and set aside.
    
2. Meanwhile, in a large skillet over medium-high heat, cook bacon until crispy. Remove to a paper towel-lined plate to drain, then crumble. Add onion to bacon fat and sauté 5 to 7 minutes, or until it starts to brown. Add potatoes, bacon, salt, and pepper; toss gently and cook 15 to 20 minutes, or until brown, stirring occasionally.

Source:  Mr. Food

Spicy Roast Pork with Rosemary Potatoes

Sunny Anderson from the Food Network's Cooking for Real is the television chef that I'd most love to cook with.  She whips up the most awesome looking food and seems to have so much fun doing it.  Cooking is definitely a passion for her.

I love the idea of using a boneless pork roast and cutting it into little pork steaks . . . and you can never go wrong with rosemary potatoes.  I'm not sold on the sweet and sour sauce though . . .

Ingredients

For the pork:

• 1 tablespoon cumin seeds
• 1 tablespoon red pepper flakes
• 1/2 tablespoon whole black peppercorns
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
• 2 tablespoons vegetable oil

For the potatoes:

• 3 russet potatoes, cut into 1-inch pieces
• 2 sprigs rosemary, stripped
• 2 tablespoons vegetable oil
• Salt

For the Sweet and Sour Sauce:

• 3/4 cup sugar
• 1/2 cup red wine vinegar
• 1 cup orange juice
• 1 tablespoon butter
• 
  

Directions

Preheat the oven to 400 degrees F.

To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.

Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.

In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.

Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.