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Potato Latkes

Potato Latkes with Horseradish Sour Cream, Roasted Carrots, and Spinach Salad

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On the menu Dec 10 — Dec 16

Every year for Hanukkah, Chef Michelle’s family makes latkes with all the fixings, a tradition she’s brought to the Plated Test Kitchen. In this repeat-favorite, celebration-worthy recipe, grated potato is combined with egg and flour, then flattened and fried until crispy outside and tender inside. We’ve added some refined accoutrements in the form of tangy horseradish-infused sour cream, roasted carrots, and a spinach salad laced with mustardy dressing. The only thing more fun than making these? Eating them!

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 690
  • Protein 16g
  • Total Carb 91g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 5 ounces
    • baby spinach
  • russet potatoes
    • 3
    • russet potatoes
  • baby carrots
    • 6 ounces
    • baby carrots
  • chives
    • 1/8 ounce
    • chives
  • shallot
    • 1
    • shallot
  • flour
    • 3 tablespoons
    • flour
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • nonfat sour cream
    • 4 ounces
    • nonfat sour cream
  • horseradish
    • 1 tablespoon
    • horseradish

What You’ll Need

  • canola oil
  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • box grater
  • baking sheet
  • 12" large nonstick pan