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Roasted potato latke

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November 28, 2007

Makes 32 pieces or enough to serve 10

Oven roasting a large latke means no stovetop mess. Don't skimp on the oil or the potatoes will stick to the pan. You'll need a professional-grade, aluminized-steel sheet pan that measure 12-by-17-inches, with 1-inch sides (chefscatalog.com or williams-sonoma.com).

4 large (about 2 1/2 pounds) baking or russet potatoes
1 medium onion, halved
4 eggs, lightly beaten
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup canola or vegetable oil

1. Set the oven at 475 degrees.

2. Peel the potatoes and slice them in half lengthwise. In a food processor fitted with the grating disk, grate the potatoes and onions through the feed tube. Transfer the mixture to a colander. With your hands, squeeze the mixture to rid it of excess water.

3. In a large bowl, combine the potato mixture, eggs, salt, and pepper. Mix well.

4. Pour the oil into the pan and set it in the oven. Heat for 2 to 3 minutes or until the pan and oil are very hot. The oil should not be smoking. Use a potholder in each hand to remove the pan carefully from the oven and set it on a heatproof surface. Gently swirl the oil around in the pan to fully coat the bottom and halfway up the sides. Set the pan down again. Quickly transfer the potato mixture to the pan - it will sizzle - spreading it with the back of a spoon to form an even layer. Immediately return the pan to the oven.

5. Bake the latke for 25 to 30 minutes or until the bottom is golden brown.

6. Turn on the broiler. Leave the pan in the oven. Slide the pan so it is about 6-inches from the broiling element. Broil the cake for 5 to 8 minutes, watch it carefully, or until it is browned and crisp on top. If not serving immediately, turn off the oven and let the pancake sit for up to 10 minutes. Make 7 lengthwise cuts and 3 crosswise cuts to form 32 pieces. Use an off-set spatula to lift them out of the pan. - Lisa Zwirn

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