This is a recipe taught during our Kids Can Cook Inner Circle this past week and it was such a hit I just hard to share it with you.
Latkes are wonderfully crispy and savory and you can serve them a number of different ways. My favorite is topped with sour cream, smoked salmon and fresh chives. I’m getting hungry just thinking about it and will definitely make them this weekend 🙂
Crispy Potato Latkes with Roasted Rosemary Chicken
Latkes are a traditionally Jewish side dish served with Chanukah…but they are so good and crispy you can enjoy them year round! We pair it here with an easy roasted chicken breast
Active time: 30 mins Total time: 35 Serves: 4
1 lb chicken breast with skin and bone (about 3-4 pieces)
1 bunch fresh rosemary, chopped
1 ½ pounds russet potatoes, peeled and shredded
½ onion, grated
3 Tbs breadcrumbs
1 egg, beaten
1 Tbs cornstarch
1 tsp salt & pepper
1 cup canola or vegetable frying oil
Optional: sour cream
Preheat oven to 400dF. Season your chicken breast with a bit of oil, salt, pepper and the fresh rosemary. Place on a tray and bake for 35-45 minutes until cooked through.
Peel the potatoes. Use a box grater or food processor with grating attachment to shred the potatoes. Be careful not to cut yourself. Place potatoes into a bowl with water right way to prevent browning. Shred the onion. Squeeze the potatoes with your hands to remove the water and pat dry with a paper towel and remove to a bowl. Add onion, breadcrumbs, egg, cornstarch, salt and pepper.
In a medium sized pan over medium-high heat add about 1 inch on oil. Meanwhile, form the latke mixture into golf-ball sized balls. Add a few balls to the pan, flatten with your spatula and cook for 5-6 minutes, flipping halfway until nice and crispy. Place fried potato pancakes on a paper towel to drain excess oil. Season with a pinch of salt and continue with remaining latkes.
Serve chicken with latkes and a scoop of sour cream
Chef Eric Horwitz