- 4–5 Medium russet potatoes, baked and cooled in the fridge (makes about 12 latkes)
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup roughly flat leaf parsley, roughly chopped + some for garnish
- 1 large egg
- ¼ cup avocado oil + more as needed
- ½ cup applesauce, compatible + unsweetened*
- ½ cup coconut yogurt, compatible + unsweetened*
- 1 tsp chives, finely chopped to garnish
- salt and pepper to taste
- BAKE the potatoes by preheating the oven to 400, poke them with a fork 3-4 times each, oil the skin with the olive oil, place directly on the rack and bake for 45-50 minutes. Put in the fridge overnight to cool.
- SHRED the cooled baked potatoes (skin too!) in a food processor or with a hand grater. Add the seasonings, parsley, and egg. Gently mix together by hand, being careful to not overwork the potato to mashed potatoes. Preheat your oven to warm – usually around 200 degrees.
- FORM the latkes. Smaller and flatter are better for cooking more evenly and ensuring they will have crunchy exteriors. Ideally, about 3” in diameter and flattened well.
- PREHEAT your skillet over medium heat. Coat the bottom of your pan with the avocado oil. Depending on the size, depth, and skillet material you may need more or less oil. These are fried so approximately ¼ inch of oil is ideal.
- FRY them in batches, ensuring you’re not overcrowding or compromising the temperature of the oil which needs to be fairly hot. They take approximately 3-4 minutes on each side. Once they are golden brown on both sides, blot with a paper towel to remove excess oil, place on a rack in the oven to keep them warm while you finish cooking.
- SERVE with a dollop of applesauce and coconut milk yogurt, chopped chives and parsley as garnish and color. Take a picture and tag me! #whole30 #whole30recipes #cookbycolor #Hanukkah #latkes
*Check your labels to ensure they are compatible