Recipe by Bronson McKinley
"We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since."
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peeled and mashed baked potatoes
chopped white onion
1 1/2 teaspoons
freshly ground multi-colored peppercorns
extra-virgin olive oil, or as need for frying
For as simple as the ingredients sound, these were delicious! I did use leftover mashed potatoes that were mashed w/ butter, milk and s&p, so I had to add a bit more flour. These were super flavorful with a nice, crisp outside, and creamy goodness inside. I made these smaller than called for so the kids wouldn't have a hard time handling them. I will def be making these again~YUM! Thanks for sharing. :)
I have used this recipe (almost identical) before and it's good, but it was very disappointing and felt misled when the title says BAKED, then I found out is the same old thing. I can not give it a better rating, because there is not baking involved.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Potato Latkes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 99
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