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. Featured in: On Hanukkah, The Latke Road Less Traveled.

Provided by @MakeItYours

Number Of Ingredients 264

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Mashed Potato Latkes With Dill and Shallots
Joan Nathan
Yield10 latkes
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Gabriella Demczuk for The New York Times
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.
Featured in: On Hanukkah, The Latke Road Less Traveled.
Coconut Oil, Panko, Potato, Jewish
Cooked
8 ratings
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
Nutritional Information
Preparation
Step 1Heat 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 s
Step 2Peel 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.
Step 3Taking 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.
Step 4Heat 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 minute
Notes
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All13
Most Helpful4
Mark 3 hours ago
Although these came out a little lighter and less oily than traditional latkes, I guess I'm still a slave to tradition. The shallots don't provide as much punch as onions fried with the potato shreds. And the mashed potato latkes need to be handled c
Paul 4 hours ago
I found them a little bland. Nice and crunchy with the breading and light with the baked potato filling. Needs something to take it up a little however.
Mike 10 hours ago
After baking the potatoes, then peel them? Can the lakes be made with skin on potatoes? What sauce is on the side in the photo? Sour cream and?
Gen 2 days ago
All the varieties of latkes are delicious and worth making. But Chanukah latkes are unique because they bring the added seasoning of tradition. I will make the others in March or some other month.
Tessa 4 days ago
For a vegan latke, what can you use to bind the potatoes in place of the egg? The usual go-to is flaxseed meal mixed with water, but I'm not sure that would work for latkes. Any suggestions?
Jennifer 4 days ago
I was just about to ask the same thing!
Kramer 2 days ago
When I make regular Latkes, I just add organic safflower oil to the potatoes. Just enough to hold everything together. They come out wonderful.
Nadine 4 days ago
Crisco brand is out with organic coconut oil.
It is packaged in a squat 27oz plastic "bottle".
marmar 4 days ago
Hi, would someone please enlighten me about Crisco? Thanks!
Jim 5 days ago
I see a couple of sauces on the side. Having never had a Latke (oh, the horror) I have no idea what might be complementary with it.
Nori 4 days ago
Applesauce (I make my own without peeling, adding cinnamon, fresh grated nutmeg, sugar depending on the sweetness of the apples).
Sour cream
Linda 5 days ago
Although we always bake them, the mashed potato latke (mashed potatoes, egg, sauteed onions, etc.) is a staple in our family. My mother-in-law called them "bilkies". (Anyone know the derivation of that?) But this year I'll fry them to add the all-imp
Rip Rap Ralls 4 days ago
Properly called "bulkas", they are usually sweet yeast buns or loaves popular in eastern Europe. Sometimes savory too in certain Jewish traditions. Ess git.
Show Notes
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Search
Popular Searches:
Easy
Healthy
Dinner
Weekend Projects
Gluten-Free
Vegetarian
New! Save recipes from any site into your NYT Cooking Recipe Box.
Use our new tools to save, browse and cook exceptional recipes - all in one place.
Learn More
Mashed Potato Latkes With Dill and Shallots
Joan Nathan
Yield10 latkes
Save
Add to a collection
Share on Facebook Share on Pinterest Print this recipe
More
Gabriella Demczuk for The New York Times
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.
Featured in: On Hanukkah, The Latke Road Less Traveled.
Coconut Oil, Panko, Potato, Jewish
Cooked
8 ratings
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
Nutritional Information
Preparation
Step 1Heat 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 s
Step 2Peel 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.
Step 3Taking 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.
Step 4Heat 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 minute
Notes
Add photo
500
Leave a note for yourself or others.
Make this a private note?
Cancel Add
All13
Most Helpful4
Mark 3 hours ago
Although these came out a little lighter and less oily than traditional latkes, I guess I'm still a slave to tradition. The shallots don't provide as much punch as onions fried with the potato shreds. And the mashed potato latkes need to be handled c
Paul 4 hours ago
I found them a little bland. Nice and crunchy with the breading and light with the baked potato filling. Needs something to take it up a little however.
Mike 10 hours ago
After baking the potatoes, then peel them? Can the lakes be made with skin on potatoes? What sauce is on the side in the photo? Sour cream and?
Gen 2 days ago
All the varieties of latkes are delicious and worth making. But Chanukah latkes are unique because they bring the added seasoning of tradition. I will make the others in March or some other month.
Tessa 4 days ago
For a vegan latke, what can you use to bind the potatoes in place of the egg? The usual go-to is flaxseed meal mixed with water, but I'm not sure that would work for latkes. Any suggestions?
Jennifer 4 days ago
I was just about to ask the same thing!
Kramer 2 days ago
When I make regular Latkes, I just add organic safflower oil to the potatoes. Just enough to hold everything together. They come out wonderful.
Nadine 4 days ago
Crisco brand is out with organic coconut oil.
It is packaged in a squat 27oz plastic "bottle".
marmar 4 days ago
Hi, would someone please enlighten me about Crisco? Thanks!
Jim 5 days ago
I see a couple of sauces on the side. Having never had a Latke (oh, the horror) I have no idea what might be complementary with it.
Nori 4 days ago
Applesauce (I make my own without peeling, adding cinnamon, fresh grated nutmeg, sugar depending on the sweetness of the apples).
Sour cream
Linda 5 days ago
Although we always bake them, the mashed potato latke (mashed potatoes, egg, sauteed onions, etc.) is a staple in our family. My mother-in-law called them "bilkies". (Anyone know the derivation of that?) But this year I'll fry them to add the all-imp
Rip Rap Ralls 4 days ago
Properly called "bulkas", they are usually sweet yeast buns or loaves popular in eastern Europe. Sometimes savory too in certain Jewish traditions. Ess git.
Show Notes
More recipes from Joan Nathan
Save Saved
Cooked
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By Joan Nathan
2 hours
Save Saved
Cooked
Fennel and Orange-Scented Challah
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Save Saved
Cooked
Exciting Noodle Kugel
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45 minutes
Save Saved
Cooked
Babette Friedman's Apple Cake
By Joan Nathan
1 hour 15 minutes
Recently Saved on Cooking
Save Saved
Cooked
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By Marian Burros
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Save Saved
Cooked
The Hunt
By Florence Fabricant
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Save Saved
Cooked
Edamame in the Shell
By Mark Bittman
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Save Saved
Cooked
Oven-Roasted Chicken Shawarma
By Sam Sifton
45 minutes
Get Our Newsletter
Sam Sifton's recipe ideas and cooking tips delivered straight to your inbox.
Sign Up
NYTimes.com
NYTimes.com/food
FAQ
Send Us Feedback
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© The New York Times Company
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LOG IN

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.