Potato Latkes

 HAPPY HANUKKAH 

You can not have Hanukkah without Potato Latkes!  We only make these once a year and they are so delicious.  Super easy to make, just a little time consuming but definitely worth the time.

Ingredients:

5 lb bag of Yukon Gold Potatoes

2 large onions

1 Tablespoon salt

1/4 cup Matzoh meal (you can also use flour)

Preparation:

Using a food processor with both the bottom blade and top grater attachment on 

grate two large onions and transfer grated onion to a large bowl.  Next using the same attachments process 1/2 the potatoes and transfer to the same bowl with the onion.  Lastly remove the bottom blade from inside the food processor and just use the top grater attachment to process the rest of the potatoes.  You will now have 1/2 the potatoes as "mush" and half the potatoes shredded.  In a large bowl add all the potatoes, onions and the rest of the ingredients and mix until well blended.

Heat a large skillet with about 1/2 inch of vegetable oil. (If you have more than one large frying pan you may want to use two to make the frying of the latkes go faster).  I like to take spoonfuls of the potato mixture and squeeze out the extra liquid using my hands and place mounds of the potatoes into the hot oil pressing down lightly with the back of the spoon.  Let potatoes get nice and golden brown on one side and then flip them over to brown on the second side.  Once both sides are golden brown remove with spatula and place on paper towels to drain.  Repeat this until all the potato mixture is used up.  Serve hot!

You can store these in the refrigerator and reheat in the oven or air fryer.  Latkes also freeze really well.  Freeze in a single layer and then you can store in a ziplock bag in the freezer and just take out a few at a time and reheat in the oven or air fryer.

Parmesan Mashed Potatoes

I don't make mashed potatoes often but when I do they are gone in a matter of minutes.  Good old fashioned mashed potatoes are so good but this combination with roasted garlic and parmesan cheese is FANTASTIC!!

Ingredients:

4-5 large russet potatoes, peeled and cubed 
4 Tablespoons butter
3/4 cup grated Parmesan cheese
6 cloves roasted garlic
1 cup warm milk
Salt and Pepper to taste

Preparation:
Place potatoes into a large pot of cold water and bring to a boil.  Cook over med/hi heat for 10-15 minutes until potatoes are fork tender.  Drain potatoes and transfer to a large bowl.  Using a hand mixer beat hot potatoes until mashed.  Add butter and warm milk and continue to mix until potatoes are smooth and creamy.  Add in garlic and parmesan and beat again until combined.  Season with salt and pepper and mix again.  Serve hot.

Here's a quick video of how to roast garlic if you have never done it before, very easy!

How to Roast Garlic

Linked to Everyday Mom's Meals

Mini Potato Pancakes with Carmelized Apples

The perfect little bite! 

Why make potato pancakes and dip them in applesauce or in sour cream when you can just make a mini one with both.  You get the savory crispy potato pancake with a sweet apple topping and then a nice creamy contrast with the sour cream.  This was another appetizer that Nanci and I served at our last catering event and it was a HUGE hit.  We hope you try them too.

Ingredients:

for potato pancakes:
3 russet potatoes, grated
3 russet potatoes, processed in the food processor
1 onion, processed in food processor
1 cup pancake mix
2 teaspoons salt

for carmelized apples:
2 firm, tart apples such as Gala, Granny Smith, julienned (into thin matchsticks)
3 tablepsoons sugar
3 tablespoons butter
1/4 teaspoon cinnamon

Preparation:

For the potato pancakes, Preheat oven to 350 degrees F.  Grease mini muffin tins generously with non-stick cooking spray.  Combine prepared potatoes and onions with pancake mix and salt.  Spoon mixture into mini muffin tins until about 2/3 - 3/4 full.   Bake in oven about 25 minutes or until the sides and bottoms of potatoes are golden brown.  Remove from oven and carefully remove each potato muffn and place bottom side up on a flat clean surface.  Using a few paper towels press down potato "muffin" lightly to form a little pancake.  Flip back over so the lighter side is face up and place back on a baking sheet.  Put back in the oven for an additional 10-15 minutes to brown other side of pancake.

For caramelized apple topping, melt butter in a saucepan on stove over medium heat.  Add brown sugar and stir to combine.  Next add apples and cinnamon.  Stir apples in brown sugar mixture and boil over med/hi heat for about 7 minutes until apples are coated and the brown sugar mixture thickens into a caramel.  Remove from heat and set aside.

To assemble, top each potato pancake with about a teaspoon of the apple mixture.  Place a small dollop of sour cream on top of the apples and sprinkle with chopped scallions to garnish if desired.

Oven Roasted Red Potatoes

This is a very simple but really delicious easy recipe for oven roasted potatoes.

Ingredients:

1 box of Baby Red Potatoes

1 package of onion soup mix

2 Tablespoons of Olive Oil

Preparation:

Preheat oven to 425 degrees F.  Quarter the potatoes and place in a gallon size ziploc bag.  Pour in olive oil and onion soup mix.  Seal bag and toss potatoes around until completely coated.  Pour poatoes onto a greased cookie sheet and bake in the oven for 45 min to 1 hr until potatoes are crispy and brown.