The perfect side dish that's so simple to make, yet produces such mouth-watering flavor. Roasted potatoes, caramelized onions, and aromatic dill come together to create a dish that's loaded with fiber, B-vitamins, iron, and potassium.
Two things make or break this, and both are easy to skip. Heat the oiled pan in the oven before the batter goes in, and purée the onions instead of grating them.
The hot pan is what gives you a crust on the bottom rather than a soggy layer. The puréed onion is so you don’t bite into crunchy onion in the middle — grated won’t break down in time, even over two hours.
Five pounds of potatoes and up to two hours in the oven. This is a feed-a-crowd dish, not a weeknight one.
Four potatoes, one onion, one egg and a quarter cup of matzah meal. That’s the whole latke — everything else people add is optional.
Medium-low heat is the part that matters. Too hot and you get a dark crust over raw potato, which is how most disappointing latkes happen.
Grate the potatoes and the onion together and stir them before anything else goes in. The onion is what keeps the potato from going grey while you work.