The New York Times – Joan Nathan
These latkes for Hanukkah are made with only potato, salt and pepper, and emerge from the pan crisp and full of flavor.
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Joan Nathan has found the crisp potato pancakes of her dreams, inspired by Swiss rösti.
A few months ago, I had brunch on the lawn at the Outermost Inn on Martha’s Vineyard, in Massachusetts. So happy to be at a restaurant after months of quarantine, I ordered the potato rösti, which arrived thick and square, topped with smoked salmon and crème fraîche. When I dipped my fork into the potato, I found that it was crisp on the outside and moist on the inside. And when I put a morsel in my mouth, I realized that this was the flavorful latke of my dreams.