MASHED POTATO LATKES WITH DILL AND SHALLOTS

Mashed Potato Latkes With Dill and Shallots image

Latkes from grated potatoes are traditional and crispy. But I like this baked potato version because the flavor of the potatoes shines through, punched up with the pronounced seasoning of dill and parsley.

Provided by Joan Nathan

Time 1h15m

Yield 10 latkes

Number Of Ingredients 9

Ingredients

3 large baking potatoes (2 to 2 1/2 pounds)
1 cup minced shallots
1/2 cup coconut or vegetable oil
1/4 cup freshly chopped dill
1/4 cup freshly chopped parsley
1 large egg
1 teaspoon salt, or to taste
Ground black pepper to taste
1 cup panko bread crumbs, more as needed

Steps:

Heat oven to 400 degrees, pierce potatoes with a fork and place directly on rack. Bake for 1 hour or until a knife easily pierces potatoes. Meanwhile, sauté shallots in 1 tablespoon or so of coconut oil until tender. Add dill and parsley and set aside.
Peel potatoes, cut in several pieces and put in a medium bowl; use a potato masher or ricer to break them up. Mix in egg, shallots and herbs, and season with salt and pepper to taste. Refrigerate for 2 hours or up to overnight.
Taking about 1/2 cup of filling at a time, form 10 patties about 1/4-inch thick and 3 inches in diameter. Pour bread crumbs into a wide bowl or plate, and coat the latkes in the crumbs on both sides.
Heat a nonstick frying pan and add a thin film of oil, about 1/8-inch deep. When hot, slide in pancakes and cook over medium heat for about 3 to 5 minutes on one side, pressing down to gently flatten. Flip latkes and cook for 3 to 5 more minutes, or until crisp and deeply golden. You can make them in advance, placing parchment paper between each layer of patties and reheating in a 350-degree oven for about 10 minutes or until heated through.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 2 grams, TransFat 0 grams