Past Recipes
Potato Latkes

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

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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
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

  • 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

  • box grater
  • baking sheet
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse all produce. Pat spinach dry with paper towel. Grate potatoes on the large holes of a box grater, then place in a strainer over a medium bowl to drain. Halve carrots lengthwise. Thinly slice chives. Peel shallot and thinly slice into rings. 

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss carrots with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until starting to become tender, about 10 minutes. Then, add shallot to baking sheet, toss to combine, and return to oven. Roast until carrots are completely tender and shallot is caramelized, 10 minutes more.  

  3. Make Latke Mixture

    Make Latke Mixture

    While vegetables roast, press grated potatoes down in strainer to remove excess moisture. Then, wrap potatoes in a clean kitchen towel or paper towels and squeeze to wring out as much water as possible. Transfer potatoes to a large bowl and add flour, 1 egg, 1 teaspoon salt, and pepper as desired. Using your hands, mix well to fully combine.

  4. Fry Latkes

    Fry Latkes

    Heat canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, gently add ¼ cup latke mixture at a time. Flatten each latke slightly with a spatula and fry, working in batches and adding more canola oil as needed, until golden and crisp, about 4 minutes per side. Using a slotted spoon or tongs, transfer latkes to a paper towel-lined plate to drain. Sprinkle over ¼ teaspoon salt. Set aside.

  5. Make Vinaigrette

    Make Vinaigrette

    In a large bowl, whisk together Champagne vinegar and half of mustard until smooth. Discard remaining mustard, or save for a sandwich. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Season vinaigrette with ¼ teaspoon salt and pepper as desired. Set aside.

  6. Finish and Plate Latkes

    Finish and Plate Latkes

    In a medium bowl, stir together sour cream, horseradish, half of chives, ¼ teaspoon salt, and pepper as desired. Add spinach and roasted vegetables to bowl with vinaigrette and toss to coat. Serve potato latkes with spinach salad and garnish with remaining chives. Dollop over horseradish sour cream for maximum deliciousness.

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