Recipe - Michael Richards Oven-Fried Potato Latkes

2 lg Russet potatoes; peeled &
Chopped
Salt; pepper
2 tablespoon Oil
1 cup Sour cream
One half cup Cucumbers; minced

"MICHAEL RICHARD'S OVENFRIED 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 mediumhigh 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 1/4inch thick. Remove top sheet
and cut potatoes with 3inch 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 minced 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini