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Grid Iron Meat

Potato Latkes with Russian Dressing

These golden, crispy-edged potato latkes are a comfort food classic — pan-fried until deeply caramelised on the outside and fluffy within. A perfect match for salty meats or smoked fish, and especially good dipped in tangy Russian dressing.

INGREDIENTS
  • 800g floury potatoes (e.g. Maris Piper), peeled
  • 1 medium onion
  • 2 eggs
  • 3 tbsp plain flour
  • 1 tsp fine sea salt
  • ½ tsp baking powder
  • Ground black pepper, to taste
  • Vegetable oil, for shallow frying

For the Russian Dressing:

  • 100ml mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp horseradish cream
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 small garlic clove, finely grated
  • Salt and pepper, to taste
METHOD

Grate the vegetables: Coarsely grate the potatoes and onion, then place in a clean tea towel or muslin and squeeze out as much liquid as possible. This step is key to crispness.

Mix the batter: In a large bowl, combine the grated vegetables with the eggs, flour, baking powder, salt and a good grind of black pepper. Mix well — the mixture should just hold together.

Fry the latkes: Heat a generous layer of oil in a heavy frying pan over medium-high heat. Working in batches, drop in heaped tablespoons of mixture and flatten gently. Fry for 3–4 minutes each side, or until golden and crisp. Drain on kitchen paper and keep warm in a low oven.

Make the Russian dressing: Combine all the ingredients in a small bowl and stir until smooth. Taste and adjust the seasoning.

Serve the latkes hot with a generous dollop of Russian dressing on the side.

Multi-Cooker Option

Air Fryer or Ninja Foodi (Air Crisp mode):

  • Lightly brush latkes with oil and place in a single layer in the basket.
  • Cook at 200°C for 12–15 minutes, flipping halfway through, until golden and crisp.
  • Ideal for making ahead and crisping up just before serving.

Sides:

  • Apple compote – a sweet-tart contrast to the rich latkes.
  • Sour cream and chives – a classic, cool and creamy dip.
  • Pickled beetroot salad – sharp, earthy and vibrant.
  • Shaved fennel and herb slaw – crisp and refreshing.
  • Smoked salmon ribbons – for a brunch or light supper twist.

Matches:

  • Dill, horseradish, smoked fish, beetroot, mustard, sour cream, chives, apple, onion.

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Preparation Time: 15 minutes
Cooking Time: 20 minutes in batches

Hot Tips

  • Always squeeze out the grated veg well — moisture is the enemy of crispiness.
  • A cast iron or enamelled frying pan works best for even browning.
  • Keep your first batches warm in a low oven while finishing the rest.
  • These freeze well once cooled — reheat in a hot oven until crisp.

Pairings

Red Wine

  • Gamay – juicy and light with a touch of spice.
  • Lambrusco (dry) – fizzy and savoury, great with fried foods.

White Wine

  • Dry Riesling – cuts through the richness with bright acidity.
  • Muscadet – crisp and clean, excellent with potato and onion.

Beer & Cider

  • Helles lager – smooth and malty with a clean finish.
  • Medium dry cider – refreshing and fruity.

Non-Alcoholic

  • Sparkling apple juice – crisp and balanced.
  • Herbal iced tea – mint or lemon balm for a clean finish.
  • Kombucha – tangy and naturally effervescent.
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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