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Garlicky Potato Latkes


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Garlicky Potato Latkes


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Garlicky Potato Latkes

I love fries covered in garlic and parsley, like they serve in Argentina. These latkes pay homage to those fries.


  • Ready Time : 0 min




  • 21/2 lbs. potatoes, unpeeled
  • 1 large onion
  • 3 Eggs
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 cloves garlic
  • 1 bunch parsley, chopped fine
  • Oil for frying



1 Grate potatoes and onion in a food processor. Add 4 cloves garlic and ¼ cup parsley and process.
2 Strain grated potatoes through a colander, pressing out excess water. Add eggs, flour and seasoning. Mix well.
3 Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoonful of batter at a time into hot sizzling oil and fry on one side until golden brown, about 5 minutes. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue until
4 Once all pancakes are cooked, bring flame down to low, chop 8 cloves of garlic and add to pan, cook until fragrant, add in parsley and dash of salt. Remove from heat and serve on top of pancakes.

Special instructions

I love fries covered in garlic and parsley, like they serve in Argentina. These latkes pay homage to those fries.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




2 Responses to Garlicky Potato Latkes

  1. avatar says: Elianna

    We made these last night and they were wonderful. We didn’t try the garlic topping and it seemed to be more than garlicky enough without it. I also added the garlic (used a garlic press) and parsley to the latkes after shredding and I used matzo instead of flour. (Caution you must love garlic)

  2. avatar says: Eli

    We have made these twice and they are by FAR my favourite latke recipe ever. We have a huge jar of garlic so we added about 5 or 6 tsp and didn’t add more to the top. PERFECTO! Even better with sour cream. The second night, my husband used prepackaged hash browns. I told him they wouldn’t be as good…but I was wrong! These are a MAINSTAY now…we LOVE them!

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