Old MacDonald's Potato Box Recipes
Crispy Herbed Potato Latkes Ingredients 4 cups yukon gold potatoes 1 tbsp flour 2 tbsp fresh dill, chopped 1 tbsp fresh chives, chopped 1 tbsp green onion, chopped salt black pepper 1 x egg vegetable oil for frying Directions Directions: For the Crispy Herbed Potato Latkes 1 Using a box grater, grate the potatoes onto the middle of a clean dishtowel. 2 Gather up the edges of the dishtowel and twist it over a bowl to squeeze as much water out of the grated potatoes as possible. Discard the water. 3 Spread the grated potatoes over the bottom of a bowl. Season with salt and pepper, scatter the chopped herbs, green onions and flour over the mixture. Toss and get your hands in there to combine everything thoroughly. Add the egg and mix it in with your impeccably- and oft-washed hands. 4 Heat a tablespoon of oil in a skillet over medium heat until hot and add spoonfuls of the potato mixture. Press down lightly to sear the side. Cook, moving occasionally, until lightly browned around the edges. Flip and repeat. Set aside to drain on paper towels. You can prepare up to this point a day in advance. 5 Heat a tablespoon of oil in the skillet and re-fry the latkes, a few at a time, to crisp them up just before serving.

Old MacDonald's Potato Box Recipes

Crispy Herbed Potato Latkes

Ingredients

4 cups yukon gold potatoes
1 tbsp flour
2 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1 tbsp green onion, chopped
salt
black pepper
1 x egg
vegetable oil for frying

Directions

Directions:
For the Crispy Herbed Potato Latkes
1 Using a box grater, grate the potatoes onto the middle of a clean dishtowel.
2 Gather up the edges of the dishtowel and twist it over a bowl to squeeze as much water out of the grated potatoes as possible. Discard the water.
3 Spread the grated potatoes over the bottom of a bowl. Season with salt and pepper, scatter the chopped herbs, green onions and flour over the mixture. Toss and get your hands in there to combine everything thoroughly. Add the egg and mix it in with your impeccably- and oft-washed hands.
4 Heat a tablespoon of oil in a skillet over medium heat until hot and add spoonfuls of the potato mixture. Press down lightly to sear the side. Cook, moving occasionally, until lightly browned around the edges. Flip and repeat. Set aside to drain on paper towels. You can prepare up to this point a day in advance.
5 Heat a tablespoon of oil in the skillet and re-fry the latkes, a few at a time, to crisp them up just before serving.