Recipe Ingredients:

• 3 medium russet potatoes peeled and grated
• 1 medium leek (white part only) washed well and finely diced
• 1 egg, lightly beaten
• Kosher salt to taste
• Freshly ground pepper to taste
• 1/3 cup chopped parsley
• Olive oil

Place grated potatoes in a sieve or colander and press out the liquid to sit for a few minutes and then pour it off leaving behind the starch that has settled at the bottom. Combine in a large bowl with potatoes and diced leek. Mix in egg, salt, and pepper, then parsley. Press into thin patties with your hands.

Place enough olive oil in a large, heavy skillet to cover the bottom completely and heat over medium-high heat. When the oil is very hot, place latkes gently in pan. Fry each side for about 5 minutes. Drain for a few minutes on paper towels before serving

Serves 8

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