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Shredded Potato Cakes/Latkes with Apple and Dill

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Prep Time: 20 minutes

Cooking Time: 35 - 45 min

Serves: 4-6

Ava has Italian American roots ion my side of the family and Jewish roots on the other side. She loves to make these and even uses chicken fat to do it when the mood strikes her. This is wonderful topped with anything from caramelized onions to some trout roe and sour cream.

Ingredients

2 sticks unsalted butter, melted

56 large Idaho “baker” potatoes, peeled and shredded

Kosher salt

6 sprigs fresh thyme, stemmed

1 Fuji or Honeycrisp apple, cored and diced small

4 sprigs fresh dill, chopped

juice from 1 lemon

Instructions

  1. Prepare the potatoes: Using a mandolin slicer fitted with “teeth” or the food processor attachment, shred the potatoes. Transfer them to a bowl and cover them with ¾ of the melted butter. Season with salt, sprinkle in the thyme and toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.
  2. Preheat oven to 350F.
  3. Assemble: Heat a large pan and add the remaining butter. Using about 1/3 cup of the potato mix, form them into little cakes and drop in the hot butter. Keep space between each so they brown as they cook. Press down gently on the potatoes to make sure they are starting to stick together and form cakes.
  4. Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 5-8 minutes. Place the skillet in the oven and cook, undisturbed, for 5-8 minutes. Flip and cook on the stovetop until the potatoes feel completely tender in the center when pierced with the tip of a knife. Remove the skillet and carefully pour off any excess butter or liquid.
  5. Apple mix: In a small bowl, mix the apples, dill and lemon. Taste for seasoning.
  6. Serve: Serve the potato cakes on a platter topped with the apple mix.

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