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By Root 746 0

this holiday. Although it is usually made with white potatoes only, in a bid for diversity I offer it here with a mixture of white and sweet potatoes. The white potatoes can be left unpeeled if the skin is thin.

2 pounds white potatoes, peeled if necessary

1 pound sweet potatoes, peeled

1 large onion

2 eggs, lightly beaten

¼ cup all-purpose flour

2 teaspoons salt

¼ teaspoon freshly ground black pepper

Sunflower or canola oil, for frying

Applesauce, for serving

Sour cream, for serving

1 Coarsely grate the white potatoes, sweet potatoes, and onions by hand or in a food processor.

2 Transfer the potato mixture to a large bowl filled with acidulated water (1 tablespoon lemon juice or vinegar added to 4 cups water). Swish around with your hands for 1 minute and drain well. Place a clean kitchen towel on the counter. Mound the potatoes on the towel and pat dry. This step will keep the potatoes from turning pink and then gray as they are exposed to air.

3 Transfer the potato mixture to a food processor and pulse until the mixture is finely chopped but not puréed.

4 Transfer the potato mixture to a large mixing bowl and add the eggs, flour, salt, and pepper; mix well.

5 Preheat the oven to 200°F.

6 Heat ½ inch of oil in a frying pan over medium-high heat. Drop the potato mixture, ¼ cup at a time, into the pan and fry until golden on the bottom, 3 to 4 minutes. Turn and fry on the other side until golden, 3 to 4 minutes. Drain on paper towels.

7 Keep the latkes warm in the oven while cooking the remaining batter, but serve as soon as possible. Pass the applesauce and sour cream at the table.

Potato-Carrot Tart

Serves 4–6

Slice your potatoes thin and even for best results. This is a simple dish to put together, but quite tasty and attractive.

1 large russet (baking) potato (about 12 ounces), peeled and very thinly sliced

2 tablespoons butter, melted

1 teaspoon dried thyme

½ teaspoon dijon mustard

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 onion, halved and thinly sliced

1 carrot, peeled and shredded

½ cup shredded Swiss, Gruyère, or cheddar cheese (2 ounces)

1 Preheat the oven to 400°F. Lightly oil a 10-inch tart pan or pie pan.

2 Combine the potato, butter, thyme, mustard, salt, and pepper in a bowl. Toss gently to coat. Press into the bottom and up the sides of the tart pan to form a tart shell. Bake for 20 minutes.

3 While the tart shell bakes, heat the oil in a medium skillet over medium heat. Add the onion and carrot and sauté until the onion is limp and well colored, about 10 minutes.

4 When the tart shell comes out of the oven, top with the onion mixture, spreading evenly. Sprinkle with the cheese. Return to the oven to bake until the cheese is melted and golden, 10 to 15 minutes.

5 Let cool for at least 5 minutes. Serve warm or at room temperature, sliced into wedges.

Twice-Baked Stuffed Potatoes

Serves 4

There’s a reason that stuffed baked potatoes are so popular: They are incredibly tasty and satisfying. They are also incredibly convenient. Bake the potatoes in advance, and fill and stuff later.

4 large russet (baking) potatoes, about 1 pound each Vegetable oil

8 strips bacon

1 cup sour cream

4 tablespoons butter, softened

1 cup lightly packed grated cheddar cheese (4 ounces)

1 shallot, minced

1 Preheat the oven to 400°F. Scrub the potatoes under running water. Poke each potato in several places with the tines of a fork and rub the potatoes all over with a little oil. Bake for 1 to 1¼ hours, until the potatoes give a little when pressed.

2 Meanwhile, cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels. Let cool. Crumble.

3 Reduce the oven temperature to 350°F. Allow the potatoes to cool enough to be handled. Remove a slice lengthwise from the top of each potato. Use a spoon to scoop out the insides to form a potato “boat,” leaving a shell about ¼ inch thick.

4 Combine the potato flesh, sour cream, and butter in a large bowl. Mash with a potato masher, then beat