Sheryl Julian for the Boston Globe
Cook the potatoes several hours before you grate them so they have plenty of time to chill. Use two skillets at once, if you can, so the frying goes quickly. These are more delicate than classic latkes, so turn them carefully. If they crack and make ragged edges, reshape them with the edge of a spatula. Serve with sour cream or applesauce.
|4||large russet potatoes (3 pounds total)|
|Salt and pepper, to taste|
|About 1 cup mixed canola and olive oil, or more as needed|
1. Without peeling the potatoes, quarter them and put them into a saucepan with water to cover and a generous pinch of salt. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 15 minutes or until they are tender when pierced with a skewer.
2. With tongs, transfer the potatoes to a large plate; cool.
3. Use your fingers or a small paring knife to remove the skins from the potatoes. Cover the plate with plastic wrap and refrigerate the potatoes for several hours, or until they are cold.
4. Spread the potatoes on a rimmed baking sheet. Use a box grater to grate the potatoes right onto the sheet. Sprinkle the grated mixture with salt, pepper, and flour. With your hands, toss the potatoes to coat them all over.
5. Heat 1 or 2 large nonstick skillets over medium-high heat. Add enough oil to film the bottom. When it is hot, use a ¼-cup ice cream scoop or measure to scoop potatoes, pressing the potatoes into the scoop. Turn out into the oil. As soon as the pan is full, use the bottom of a wide metal spatula to flatten the scoops into thick cakes. Cook 3 minutes, or until the undersides are golden. Turn carefully — you may need a spoon on the other side of the spatula to help you — and cook the other sides for 3 minutes more. During cooking, add more oil to the pan at the edges if it seems dry. Use the remaining oil to cook the remaining potatoes in the same way. Serve with sour cream or applesauce. Sheryl Julian
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