Classic Idaho® Potato Latkes

Ingredients

• 2 pounds Idaho Potatoes, peeled*
• ¼ cup flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 large onion, grated
• 1 egg, lightly beaten
• ⅓ cup vegetable oil
• ½ cup sour cream, optional

Directions

1. Shred the potatoes into a large mixing bowl; drain off any liquid. Add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
2. 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.
3. Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
4. Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.

Notes