“Seriously?”, you ask.
They’re the perfect hash brown, potato scallop, rosti hybrid; crisp outsides, soft and fluffy insides. Ultimate breakfast comfort food.
Stack them up, serve with smoked salmon and creme fraiche. Try them on a bed of fresh spinach with a poached egg on top. Grate a bit of nutmeg, sprinkle on some freshly cracked black pepper, top with chives. I went with garlic chives, which are a serious yum upgrade if you can find them. Once you’ve got this potato latkes recipe under your belt, you can change it up quite a bit.
In my pursuit of the perfect latkes, I can tell you that choosing the right potatoes really does make all the difference. I’ve been making these for a good year or so now and I always use Albert Bartlett Rooster Potatoes for them. I’ve talked about using these before for Parmentier potatoes and three years later, I still swear by them for most things. My love for their red skins sparked an email asking me to act as guest chef on their website this month, so this was the recipe I shared.
If you do buy a bag to give these latkes a go, there are plenty more potato recipes to use them up on the Albert Bartlett website, including a bunch from Michel Roux Jr. He’s one of my favourite TV chefs to watch so it’s pretty awesome to have this recipe alongside his.
I swear I’d wake up earlier if these were waiting for me everyday, wouldn’t you?
- 500g Albert Bartlett Rooster Potatoes
- 1 egg white
- pinch of salt
- ½ onion
- freshly ground black pepper
- 1 Tbsp sunflower or rapeseed oil
- Use a peeler to take thin strips of potato, leaving the skins in.
- Transfer the potato strips in to a clean tea towel. Holding it over the sink, squeeze as much liquid out as possible.
- In a clean bowl, add the egg white and pinch of salt then whisk until soft peaks begin to form.
- Add the potato to the whisked egg whites and grate in the onion. Season heavily with black pepper and stir to combine.
- Place a large frying pan on a medium heat and add the oil. Once the oil is hot, spoon in two heaped tablespoons of mixture for each latke and press with a fork to flatten. You can also use a metal ring to form perfect circles, taking it out after a few seconds.
- After around 8 minutes, the latkes should be golden brown underneath. Flip them at this point and allow the other side to cook for a further 8 minutes.
Try them topped with a poached egg and chives or strips of smoked salmon and a spoonful of crème fraîche for a delicious breakfast.