Potato Latkes With Leeks

Name: Potato Latkes With Leeks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20
Cuisine: Jewish
Ingredients: 1 1/4 lbs russet potatoes; 1 large leek, white and light green parts, cleaned and sliced thin; 3 tablespoons all-purpose flour; 1 teaspoon sea salt; ground black pepper to taste; 2 extra large eggs, lightly beaten; olive oil for frying; 1/2 cup crème fraîche for serving; fresh dill tips for garnish

Recipe GLPRe665b009badea5

Jewish

Appetizer

30 min

57 cal

Servings: 20

Stovetop

SNAP eligible

Golden, crispy potato and leek latkes served as a main course. Shredded russet potatoes are combined with tender leeks, flour, eggs, and seasonings, then pan-fried in olive oil until the edges are deeply browned and the centers are tender. Serve warm with creamy crème fraîche and fresh dill.

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Ingredients

1 1/4 lbs russet potatoes

1 large leek, white and light green parts, cleaned and sliced thin

3 tablespoons all-purpose flour

1 teaspoon sea salt

ground black pepper to taste

2 extra large eggs, lightly beaten

olive oil for frying

1/2 cup crème fraîche for serving

fresh dill tips for garnish

Directions

Peel and coarsely grate the russet potatoes into a large bowl. Working quickly to prevent browning, squeeze out excess moisture from the potatoes by pressing them in small handfuls against the side of the bowl, then transfer to paper towels and squeeze again to remove as much liquid as possible.
Clean the leek by slicing it lengthwise and rinsing between the layers to remove any trapped soil. Slice the white and light green parts thinly and add to the dried potatoes.
Add the flour, sea salt, and black pepper to the potato and leek mixture. Stir to combine evenly.
Pour the lightly beaten eggs over the mixture and fold gently with a spatula until everything is well bound together.
Heat a thin layer of olive oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, form the potato mixture into flattened patties about 2 inches across and 1/2 inch thick. Place them gently into the hot oil.
Fry for 4-5 minutes per side until the edges are golden brown and crispy and the centers are tender when pierced with a fork. Work in batches, adding more oil as needed between batches. Drain cooked latkes briefly on paper towels.
Arrange the warm latkes on a serving platter. Top each with a small dollop of crème fraîche and a sprig of fresh dill before serving.

Comments

Grocery List Plus Editorial Staff4.25

Potato latkes with leeks hit the availability sweet spot across Charlotte chains—all core ingredients live at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger, with no special trips required. The stated 30 minutes is honest for the actual cooking and plating, though grating and squeezing potatoes by hand adds 10–15 minutes of real prep time if you skip a food processor. Cost per serving lands around $0.85–$1.10, driven mainly by eggs and olive oil; potatoes and leeks are cheap, and crème fraîche is the only ingredient that might pinch depending on the brand. The recipe works well as a weeknight side or light dinner, reheats adequately in a warm oven, and leftovers keep refrigerated for two days, making it flexible for a family with different schedules.