Harvest Herb Potato Latkes

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3 tbsp all-purpose flour
1 1/2 tsp dried rosemary leaves
1 tsp garlic powder
1 tsp dried sage
1/4 tsp baking powder
1/4 tsp EACH salt & pepper
3 cup grated red potatoes, squeezed to remove liquid (approx. 3 potatoes)
1/2 cup thinly sliced red onion
2 egg beaten
1/4 cup vegetable oil
fresh sage leaves
plain yogurt or sour cream
Nutritional Facts
Amount Per Serving
220 Calories
5 g
10 g
29 g


1. In a large mixing bowl, stir together flour, rosemary, garlic powder, sage, baking powder, salt and pepper.

2. In a medium bowl, mix potatoes, sliced onions and eggs.  Stir into flour mixture until fully combined..

3. In a large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Scoop ¼ cup (60 mL) of the mixture into the skillet; flatten slightly. Repeat, fitting 3 more latkes in skillet. Cook 3 to 4 minutes on each side or until golden. Transfer to paper towel-lined plate. Repeat with oil and remaining latke mixture.

4. Garnish with fresh sage leaves. Serve with plain yogurt or sour cream.

Tip: To remove liquid from grated potatoes, line a medium bowl with 2 sheets of paper towel. Grate potatoes with skin on if you like, place in lined bowl. Pull paper towel over potatoes creating a ball and gently squeeze out excess liquid from the potatoes.

Tip: For a spicy kick, add 1 tsp (5 ml) chili flakes to dry ingredients.

Tip: For a variation on flavour try a grated sweet potato instead of red potatoes.

Tip: Skin can either be left on or taken off potatoes, depending on your preference.