Makes about 14 latkes – serves 4 to 6.

– Ingredients –
4 medium potatoes – organic if possible
1 medium onion
2 eggs
2 pieces of matzo (or ½ cup flour)
1 Tsp. salt
¼ Tsp. pepper
Olive oil to coat the pan

– Method –
Wash and peel the potatoes. Grate them on the medium side of the grater (by hand- don’t use a food processor). Put the results into a colander and rinse well to get out the starch. Place colander over a large bowl. Press down on the grated potatoes to remove moisture. Leave the colander sitting over the bowl to drain out more moisture while you do the rest.

Peel off the outer layer of the onion. Slice off the top and bottom. Cut into four wedges and place into a food processor. Mince the onion in the food processor. Set aside in a separate colander over a bowl to drain.

Beat the eggs in a separate bowl. Add the salt and pepper.

Crush the matzo into tiny pieces – flour-like consistency. You can do this in a thick sandwich bag, using a rolling pin.

Gently mix the potatoes, onions, and egg mixture together in a large bowl. Fold in the matzo (or flour) Do not overmix – this will transform the grated potatoes into mashed potatoes, totally altering the texture.

Pour the oil into a pan and heat medium-high. When hot, use a tablespoon to scoop up the mixture. Flatten gently with the back of the spoon. Use two spatulas to turn, cooking the latkes golden brown on each side. You will likely need to add more oil to the pan as you cook the rest of the latkes.

Transfer the latkes to paper towels over newspaper to drain.

Keep them warm while you cook the rest by placing them on a cookie sheet covered with brown kitchen paper – placing them into the oven at 250 degrees.

Serve warm with sour cream or applesauce (traditional)

Crash Hot Potatoes

Crash Hot Potatoes

(A friend shared this recipe on FB. I tried it tonight and it is worthy of keeping.)

Ingredients –

Baby potatoes. Red (new) potatoes work well.

Salt. Pepper. Garlic. Herbs (your choice). Parmesan cheese.

Olive oil (or oil of your choice- we use “Smart Balance”)

Instructions –

Boil the potatoes until fork tender.

Preheat the oven to 450 degrees.

Drizzle olive oil on a baking sheet, set potatoes on the sheet and using a potato masher, gently smash each potato down, rotating the masher both ways. Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. Then top with grated parmesan cheese. Bake for 20 minutes, or until the cheese is golden brown.

Total cook time is about 40 minutes.


You’ll need about one potato per serving.

I used garam masala as part of the herb mixture as well as parsley. It worked out well. I think dried herbs are fine to use.

The name isn’t original – it was provided with the recipe. It is purportedly Australian.

The picture I saw had the potatoes separated. I cooked them as one unit. It turned out fine.

Don’t go crazy with the oil. The potatoes soak it up and then they aren’t as crunchy.