Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Russet potatoes -- peeled
-chopped
Salt -- pepper
2 tb Oil
1 c Sour cream
1/2 c Cucumbers -- diced

"MICHAEL RICHARD'S OVEN-FRIED POTATO LATKES"

Cut potatoes into long thin julienne strips. Do not rinse or soak in
water. Season to taste with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat. Saute layer
of julienned potatoes until tender.

Cool and place on large sheet of plastic wrap and cover with another
sheet of plastic wrap. Flatten with bottom of heavy pot until about
1/8- to 1/4-inch thick.

Remove top sheet and cut potatoes with 3-inch round cookie cutter to
make about 16 latkes. Carefully place each potato round on oiled
baking sheet.

Bake at 325 degrees 20 to 30 minutes or until golden brown. Serve
with 1 tablespoon sour cream and about 1 teaspoon diced cucumbers,

Each latke contains about: 52 calories; 27 mg sodium; 6 mg
cholesterol; 4 grams fat; 3 grams carbohydrates; 1 gram protein; 0.12
gram fiber.

Presented by: Judy Zeidler, L.A. Times article, "Eight Days of
Latkes", 11/25/94, page H7.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking

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