Matthew Goodman’s Potatonik
Submitted by: MATTHEW GOODMAN
His Food Story:
A potatonik (or “potato nik,” in a common variation) is essentially a giant potato latke. (In Switzerland, this type of large potato pancake is known as rosti.) It’s not at all hard to make, and is about the most comforting food imaginable: hot, crispily brown, slightly salty, shimmering with a patina of oil. Over the years I’ve reduced the labor even further by using a food processor to grate the potatoes, but for the true ancestral experience you can grate the potatoes by hand, which also creates a slightly chunkier texture. I always serve the potatonik with applesauce and sour cream, or plain yogurt if there isn’t sour cream on hand. You can serve it as a main course, with soup or a green salad, or in a heartier meal, as a side dish to accompany brisket.
This recipe makes one large potatonik, but my family likes it so much that of late they’ve been demanding that I make two at a time. Sometimes, but not always, there are even leftovers.
POTATONIK
Makes 1 large potatonik (serves 4 as a main course, 6 as a side dish)
Approximate time: 45 minutes
Ingredients:
About 2 ½ pounds Russet baking potatoes
1 medium onion
2 eggs, beaten
¼ cup flour or matzo meal
Salt and pepper to taste
Vegetable oil for frying
Instructions:
1. Peel the potatoes. Grate them by hand or in a food processor equipped with a grating disk. Transfer the grated potatoes to a colander. In handfuls, squeeze the excess liquid out of the grated potatoes, transferring each handful to a large bowl.
2. Grate the onion and add it to the potatoes.
3. Add the beaten eggs and flour to the potato-onion mixture. Season with salt and pepper to taste. Stir well to create a moistened mixture.
4. In a large (approximately 9-inch), non-stick skillet, add oil to a depth of about 1/8 inch and heat over medium-high heat. When the oil is hot but not smoking, transfer the potato mixture to the skillet, flattening with a spatula. Fry the potatonik until it is golden brown on the bottom, 12 to 15 minutes, or a bit longer if you prefer a darker brown color.
5. Slide the potatonik onto a large plate. Then invert the plate onto the skillet to cook the other side. Cook for an additional 12-15 minutes. Transfer to a serving platter.
Serve hot.