Potatoe Latkes with Roasted Garlic

Toronto Garlic Festival
Servings 4


  • 453.5 g Potatoes
  • 118 5/17 ml Onion chopped fine
  • 59 ml Roasted garlic puree
  • 1 Egg lightly beaten
  • 1/2 tsp Salt
  • 118 5/17 ml Olive oil
  • Sour cream and Apple sauce accompanies


  • Preheat oven to 225°F.
  • Peel potatoes and grate coarsely, transferring grated potatoe to a container of cold water. When last batch is added drain the potatoes in a colander and dry on a kitchen towel to remove excess water.
  • Transfer potato mixture to a medium-sized bowl, stir in onion, roasted garlic, egg and salt.
  • Heat 1/4 cup oil in a 12-inch nonstick pan over medium-high heat.
  • Spoon 2 tablespoons potato mixture per latke onto pan, and spread into 3 inch rounds with a fork. Cook until underside is golden-brown and turn over, once, cooking until golden-brown. Add more oil to pan as needed.
  • Place cooked latkes on wire rack and keep in oven until ready to serve.


Click here for Roast Garlic Recipe
Serve with sour cream and apple sauce.