Classic potato latkes, shredded potato pancakes, are crispy on the outside, moist and tender on the inside. They are simply wonderful served with sour cream and/or applesauce.

Classic Idaho Potato Latkes

2 pounds Idaho potatoes, peeled

1/4 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1 large onion, grated

1 large egg, lightly beaten

1/3 cup vegetable oil

Sour cream for accompaniment (optional)

Applesauce for accompaniment (optional)

1. Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
2. In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
3. Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
4. Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream and/or applesauce, if desired.

Makes 4 servings.

Recipe and photograph provided courtesy of Idaho Potato Commission.