Potato, Onion, and Dill "Latkas"

By / Photography By Michael Fornataro | March 01, 2015


  • Place the russet potatoes on a sheet tray. Dry bake for 45 minutes at 375°F.
  • Remove the potatoes from the oven and allow them to cool for 15 minutes. Refrigerate until completely chilled.
  • Peel and finely dice the Spanish onion. Finely mince the garlic.
  • Heat 2 tablespoons of oil in a small sauce pot over medium low heat. Gently sweat the onion and garlic, stirring with a wooden spoon until translucent.
  • Remove from heat and allow to cool.
  • Peel the potatoes, and grate into a large mixing bowl. Mix in the chilled, sweated onions and garlic.
  • Stir in celery seed, lemon zest, kosher salt, egg, and dill. Cover the mixture with plastic wrap, and refrigerate for 20 minutes.
  • Using a ¼ cup mixing cup, scoop out individual portions from the mixture. Place the prepared portions onto a clean sheet tray.
  • Shape each one into a small cake, about ½-inch in thickness.
  • Heat 2 tablespoons of oil in a sauté pan over medium-high heat. Gently place in enough potato cakes to fill the pan.
  • Remove the latkas with a spatula, and transfer them to a cooling rack before serving.

About this recipe

Salt of the Earth, 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.


  • 3 medium russet potatoes
  • 1 Spanish onion
  • 1 clove garlic
  • ½ cup oil (olive or vegetable, divided)
  • ¼ teaspoon celery seed
  • Zest from half of one lemon
  • 1½ teaspoons kosher salt
  • 1 egg
  • ¼ cup of fresh dill, finely chopped
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