Potato Latkes

 

 These Jewish potato pancakes are so delicious that simply providing the recipe is a tremendous mitzvah.

 

1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks

Sea salt

2 pounds baked potatoes

1 large onion, finely diced

2 large eggs, lightly beaten

1 cup matzo meal

1/2 teaspoon freshly ground white pepper

Vegetable oil, for frying

 

Cover the Yukon Gold potatoes with cold water in a medium saucepan, season generously with salt, and bring to a boil. Cook the potatoes for about fifteen minutes at a time or until soft. Drain well and immediately run the potatoes through a ricer into a large mixing dish.

 

Moving rapidly, peel and shred the baking potatoes into a medium bowl using the big holes of a box grater. To eliminate excess moisture, press with a clean kitchen towel. To the riced potatoes, add half of the grated potatoes. Fill a food processor with the leftover shredded potatoes. Pulse in the onion until the potatoes and onions are finely minced. Transfer to a fine-mesh sieve and push as much liquid out as possible with the back of a spoon. To the big mixing basin, add the potato-onion combination. Combine the eggs, matzo meal, white pepper, and two tablespoons of salt in a mixing bowl. Heat a quarter-inch of oil in a big, heavy pan until shimmering. Proceeding in three batches, pour a quarter of a cup of the potato mixture into the oil for each latke; flatten slightly. Fry the latkes over medium heat, flipping once, till brown and crisp on both sides, for approximately seven minutes. Drain the latkes on a baking sheet lined with paper towels and season liberally with salt. With applesauce, crème fraîche, smoked salmon, salmon roe, and dill, serve.