Herbed Yukon Gold Potato Latkes With Smoked Salmon

Total Time: 1 hr 10 mins Preparation Time: 55 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 3 1/2 lbs yukon gold potatoes, scrubbed, with any brown spots removed (you don't have to peel yukon gold's)
• 5 large eggs, beaten
• 1/2 cup matzo meal
• 3/4 cup finely chopped fresh chives
• 1/2 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh rosemary leaves
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• vegetable oil (for frying)
• 9 -12 ounces thinly sliced smoked salmon, cut into 20 to 25 slices (optional)
• sour cream
• thinly sliced red onions or chives, 2-inch lengths
• capers
• caramelized onion (1 portion) (optional)

Recipe

• 1 fill a large mixing bowl three-quarters full with cold water.
• 2 using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go.
• 3 let potatoes stand in water 15 minutes.
• 4 pour potatoes into a fine-mesh colander and rinse well with water.
• 5 rinse mixing bowl and wipe dry.
• 6 take a large handful of potato and squeeze to remove some water.
• 7 pile onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture.
• 8 repeat with rest of potatoes, using fresh towels if needed.
• 9 return mixture to bowl.
• 10 in a medium bowl, stir together eggs, matzo meal, herbs, salt, and pepper, then pour over potatoes and toss to mix well.
• 11 if at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo meal, 2 tablespoons at a time.
• 12 pour 3/4 inches oil into a 12-in. frying pan (with sides at least 2 inches high) over medium-high heat.
• 13 when oil reaches 350°, scoop a scant 1/4 cup of potato mixture from bowl, then gently turn onto a wide spatula.
• 14 press into a patty about 1/3 inches thick, then gently slide pancake into hot oil.
• 15 cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes.
• 16 gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.
• 17 transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes.
• 18 serve with sliced smoked salmon, sour cream, onion and/or chives, and capers.
• 19 tips for terrific latkes: soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).
• 20 use restraint when adding eggs and matzo meal. too much will make the latkes heavy.
• 21 keep oil between 300° and 350° while frying to prevent latkes from turning greasy.
• 22 if making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. reheat in a 300° oven until crispy and hot, about 15 minutes.