I’ve been busy in the kitchen lately which is code for “I have some recipes to share with you”.

I must admit, I was nervous when I was making this dish as I wasn’t quite sure it would work out but it did! (hip hip hooray).

This recipe only requires a few ingredients and wasn’t hard to make at all. My biggest tip to share with you is to invest in a cheesecloth (available at any dollar store) to ensure that your grated potato is DRY!

Wringing out the grated potato in a dish cloth just isn’t the same. Trust me. So here’s what you need to know to make this fabulous side dish.

Recipe: Spinach Potato Nest (original recipe found here www.MayIHaveThatRecipe.com)

4 large Yukon Gold Potatoes
1 tsp salt
¼ – ½ tsp pepper
2½ tsp garlic powder
2½ tsp onion powder (I went to Bulk Barn to grab this ingredient)
4 tsp vegetable oil
Cooking Spray
4 cups of frozen spinach thawed  (I bought 2 packages and it was more than enough)
4 tbs extra virgin olive oil
4 large eggs

Instructions

Preheat oven at 400F
1. Grate the potatoes, add ½ tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes. Squeeze as much water out of the grated potatoes as you can. (I used a cheesecloth and you should too!!)  Season with ½ tsp garlic powder, ½ tsp. onion powder, ½ tsp pepper. Add 4 tsp vegetable oil and mix well.

2. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and ½ tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside. (Note: I squeezed out the water with my hands just to make sure it was dry)

3. Generously spray a 12 muffin tin pan with cooking spray.

4. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides. (Another Tip: I spent a bit of time, pressing the potatoes down)

5. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven.

Final Product:

Happy Cooking!

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It’s Chanuka, which means it’s time to eat a few (just a few) potato latkes. I’ve been using the same recipe for Potato Latkes for years but this year I came across a new recipe (via Facebook) from Tori Avey  that I thought I would try.

The secret to my success was actually READING the entire blog post! Generally I just skim a recipe and this time I actually read it twice.

These tips really made a difference:

•I used Peanut Oil. Believe it or not , it was the first time I’ve bought Peanut oil!!

• I made sure the oil was actually the right temperature (I placed a popcorn kernel in the oil and it popped – so I knew the oil was ready).

• I grated the potatoes by hand. (not sure this made a difference but….LOL). Usually I take out my beloved Cuisinart for this job but since I moved I can’t find the blade. Don’t ask. ARGHH

• I used a cheesecloth (purchased from the dollar store) to really wring out the excess water.

Recipe for Classic Potato Latkes (from Tori Avey)

INGREDIENTS

• 2 1/2 lbs. Yukon Gold potatoes
• 1 large white or brown onion, shredded  (I left this out – not sure why)
• 3/4 cup matzo meal or bread crumbs (I used bread crumbs)
• 2 eggs, beaten
• 1 tbsp potato starch ( I used baking powder)
• 1 1/4 tsp salt, or more to taste
• 1/2 tsp pepper
• Peanut or grapeseed oil for frying (about 1 1/2 cups) (I used peanut oil)

DIRECTIONS:

1. Grate the potatoes and immerse into cold water to prevent discolouring.  Drain and put the grated potatoes on a cheesecloth and then wring it out like there’s no tomorrow.

2. Grate the onions (again, I skipped this part – not sure why)

3. Add the squeezed out grated potatoes, onions and the rest of the ingredients into a bowl and mix the ingredients till everything is well blended.

4. Heat the oil in a large pot. I was really generous this time  with the oil and it made a difference. After a few minutes, I then placed a popcorn kernel in the oil. It popped which meant it was the right temperature. You could also use a piece of bread and when it turns golden brown ..then you know the oil is ready.

5. Form latkes into patties and then gently drop into the hot oil with a slotted spoon. After 2-3 minutes – flip over. Take them out of the oil and place them on a paper towel to absorb the oil.

5. Serve….with applesauce, sour cream or both!!

Happy Chanuka…to all who celebrate! ps these latkes are traditionally served at Chanuka but I have no idea why I don’t make them all year round. They are DELICIOUS.

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