Classic Idaho® Potato Latkes
2 pounds Idaho® Potatoes, peeled
1/4 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
1 large onion, grated
1 egg, lightly beaten
1/3 cup vegetable oil
1/2 cup sour cream, optional
Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat.
Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time.)
Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet. Transfer them to a serving platter and keep warm in a 300°F
oven until ready to serve.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.