Recipe courtesy of Michele Urvater
Save Recipe Print
4 servings



In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Potato Latkes

Recipe courtesy of Michele Urvater

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Herbed Garlic Bread

Recipe courtesy of Tyler Florence

Herbed Chicken Marsala

Recipe courtesy of Food Network Kitchen

Penne with Shrimp and Herbed Cream Sauce

Recipe courtesy of Giada De Laurentiis

The Baked Potato

Recipe courtesy of Alton Brown

Potato Casserole

Recipe courtesy of Trisha Yearwood

Potato Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories