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Potato-Onion Latke, Wolfgang Puck's (P, KLP, TNT)
Source: "The New York Times Passover Cookbook", p222
Serves: 6

2-1/2 tbsp. olive oil
1 medium onion, thinly sliced
3 large baking potatoes, peeled
1-1/2 tsp. salt
1 tsp. ground pepper

Preheat oven to 400°F.

Heat 1 tbsp. of the olive oil in a medium skillet. Add the onion and sauté over medium-high heat until golden brown.

Cut the potatoes across into 1/8" slices, place in a bowl and toss with the remaining olive oil.

Lightly grease a 10" non-stick or cast-iron baking pan or oven proof skillet. Arrange half of the potatoes in the pan in a single layer, and season with salt and pepper.

Bake until the potatoes are golden brown and crisp, about 30 minutes. If the underside of the potatoes is not browned when the potatoes are tender, finish over high heat on top of the stove. Loosen from the pan with a spatula.

Cut into 6 equal slices and serve.

Posted by Paul Dunetz

Nutritional Info Per Serving: N/A