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.

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