“Are white potatoes Paleo?” has been quite the heated debate over the years. We say the answer is yes! While they may not be the most nutrient-dense food out there, they are a whole food and perfectly acceptable to include in most diets. And boy, do they make a mean latke!
Prep Time: 10 minutes + 1 hour to sweat the potatoes Cook Time: 30 minutes Makes: 3 dozen, 3-inch (7.5-cm) latkes
5 pounds (2.3 kg) russet potatoes, peeled or scrubbed
1 large (¾ pound [340 g]) onion
1 tablespoon (15 g) salt
4 eggs
1 cup (140 g) potato starch
2 cups (475 ml) fat for frying; duck fat being the #1 choice, or you can use light olive oil
Grate the potato and onion with the shredder blade of your food processor or with a box grater.
Place the shredded potato and onion in a large colander and with your hands, mix in the tablespoon (15 g) of salt. Place either in the sink, or over a large bowl. The potatoes and onion will release a lot of liquid.
In a large bowl, beat together the eggs and potato starch.
After about an hour, squeeze as much liquid as you can out of the potatoes and onion and add to the bowl with the eggs and potato starch. Mix well. (Again, your hands are probably the best tools, here.)
In a large skillet, heat 1 cup (240 ml) of the oil over medium heat. To test if it’s hot enough, drop in a shred of potato. It should sizzle right away. Once the oil is hot enough, drop quarter cupfuls (60 ml) of the potato mixture into the pan and flatten into a pancake shape. Press down with the back of a metal spatula to flatten further. This will also help them bind.
Fry for 4–5 minutes, or until the edges are brown. Flip and cook for another 2–3 minutes, or until golden brown.
Add more oil as needed and make sure you let it get hot again before adding another batch of latkes.
Transfer finished latkes to drain on several layers of paper towels. Putting a paper bag underneath the paper towels will allow you to use less of them.
If eating right away, keep in a warm oven until they’re all ready to eat. Alternately, freeze of refrigerate until ready to eat.
To reheat, bake the latkes in a single layer at 450°F (232°C) for 5–7 minutes, or until sizzling hot.
Bubbe’s tip: Don’t have potato starch in the pantry? Don’t plotz! Do this: Put a large bowl under the colander of potatoes to catch the liquid that drains out. After an hour, pour off the liquid and gather up the starch that has gathered at the bottom of the bowl. Mix that into your batter with the other ingredients, and you’re ready to latke!