experiments in the kitchen: potato not-kes
Today pamplemoussi posted pictures of the beautiful latkes she made for dinner, and I thought to myself, "I'd really like to eat one of those right now because they look beautiful and also I like to pretend I'm Jewish." But I didn't feel like looking for a recipe and making sure we had all the ingredients, and finding out we were out of something important, and having my kosher snacktime dreams shattered. So I just did an experiment.
Grate a medium potato. Well, grate most of it, and then stop when you're afraid you'll accidentally grate your knuckles, and anyways raw potato is super good so you can just eat that extra bit.
Heat up some olive oil. Add your potato and stir it around for awhile on medium high. I dunno, like ten, fifteen minutes total? I wasn't counting.
Add some stuff for flavour, like salt and smoked paprika. If you use smoked paprika, your potato will look a little like grated cheese, and that can only mean good things.
Maybe add some more olive oil, because you don't know what you're doing but it looks like it could use more olive oil. Are potatoes always so sucky-uppy with oil?
Your potato will start to get clumpy, like a bunch of little latkes holding hands in a circle. This means you should probably turn over your potato, and it's a good thing you do because the bottom looks crispy.
Get bored of waiting and eat your potato. It's cooked through, but not nearly as crispy as you thought it would be. It's kinda like eating cheese though, a little bit, maybe? Whatever, it hits the spot. Success!
Next time, I think I will cook it longer, or on higher heat or something. Or I'll just ask pamplemoussi for her latke recipe.
