Crisp potato cakes are latkes with a pedigree. They’re easy yet elegant and are large enough to be cut into wedges. Which means no standing at the stove forever and frying a million individual latkes.
A kissing cousin to the latke, this whopping plate-size potato cake that can be cut into wedges ensures you’re not standing at the stove all night long tediously turning one wee potato pancake after another. Regardless of the season or your religious affiliation, these are so darn satiating. Partly because boiling the potatoes prior to frying creates a crisp exterior and airy interior that reminds us of a place somewhere between latkes and home fries. They also have going for them that whole thing about fried potatoes being unspeakably satiating. Originally published November 30, 2010.–Renee Schettler Rossi
Crisp Potato Cakes
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 6
- 2 pounds boiling potatoes (including white or red or Yukon Gold potatoes), unpeeled
- 3 tablespoons coarsely grated onion
- 4 tablespoons olive oil
- 1 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1. Preheat the oven to 300°F (149°C).
- 2. Boil the potatoes in a large pot of salted water until just tender, about 20 minutes, depending on the size. Rinse under cold water and peel. Let cool slightly.
- 3. Grate the potatoes lengthwise on the large holes of a box grater over a bowl. Add the onion, 1 teaspoon salt, and pepper and toss to combine.
- 4. Heat 1 tablespoon oil in a large (10-inch) skillet over medium-high heat. Add half the potatoes and spread to form an even layer. Reduce the heat and cook until the bottom is golden, about 12 minutes. Invert a large plate over the skillet and carefully invert the potato cake onto the plate. Add another 1 tablespoon oil to the skillet and gently slide the cake back in. Cook until the underside is crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining potatoes and oil.
- 5. Cut the potatoes into wedges and serve immediately.