| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Potatoes, Jewish | 16 | Servings |
INGREDIENTS
| 2 | lg | Russet potatoes; peeled & |
| Chopped | ||
| Salt; pepper | ||
| 2 | tb | Oil |
| 1 | c | Sour cream |
| 1/2 | c | Cucumbers; diced |
INSTRUCTIONS
"MICHAEL RICHARD'S OVEN-FRIED POTATO LATKES" Cut potatoes into long thin julienne strips. Do not rinse or soak in water. Season to taste with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Saute layer of julienned potatoes until tender. Cool and place on large sheet of plastic wrap and cover with another sheet of plastic wrap. Flatten with bottom of heavy pot until about 1/8- to 1/4-inch thick. Remove top sheet and cut potatoes with 3-inch round cookie cutter to make about 16 latkes. Carefully place each potato round on oiled baking sheet. Bake at 325 degrees 20 to 30 minutes or until golden brown. Serve with 1 tablespoon sour cream and about 1 teaspoon diced cucumbers, Each latke contains about: 52 calories; 27 mg sodium; 6 mg cholesterol; 4 grams fat; 3 grams carbohydrates; 1 gram protein; 0.12 gram fiber. Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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