LATKES
4 large or 8 small russet potatoes (approximately 2 pounds), peeled
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and pepper to taste
Grate the potatoes onto a large clean kitchen towel that can be stained. Roll the potatoes up in the towel and wring to remove moisture. (It is best to do this over the sink, since it will produce a surprising amount of liquid.)
Melt the butter with the olive oil on a large griddle. Form the grated potatoes into 4 pancakes. Cook the pancakes over medium heat for about 10 minutes, until the bottom is golden brown, then flip the pancakes. Cook on the other side for about 5 minutes. Season with salt and pepper and serve plain or with sour cream and applesauce.
Makes 4 servings
