to go tonight w roast chicken w herbes de Provence and pea pods, I used this recipe as a base but substituted matzo meal for the flour and grated all by hand. Tasted like grandma made them.
I made some the other night to go with roasted pork shoulder and brussels sprouts. Added some green onion for a little flair.
nice!
Those look delicious! I make a big batch every year for Channukah, and have one small tray remaining.
I’ve found that the key is squeezing the water out while retaining the starch. They fry up beautifully and reheat very well.
Latkes and Champagne is a yearly favorite for me.
A picture of ours from the holidays. This is possibly the best way to eat potatoes.