Chinese Latkes with Tangy Dipping Sauce

From the Potato Harvest Cookbook by Ashley Miller


      • 2 medium potatoes
      • 3 scallions, green and white parts, finely chopped
      • 1 egg
      • 1 1/2 tablespoons cornstarch
      • 1 teaspoon salt
      • 2 tablespoons vegetable oil

Chinese Dipping Sauce:

      • 1 teaspoon sesame seeds
      • 1 small clove garlic, minced
      • 1 scallion, green and white parts, finely chopped
      • 4 tablespoons soy sauce
      • 2 tablespoons white vinegar
      • 2 teaspoons sesame oil
      • 1 teaspoon sugar


With a fine grater, grate the potatoes into a medium bowl.  Add the scallions.  In another bowl, beat the egg with the cornstarch and salt, then add to the potato mixture, stirring well.

In a large nonstick frying pan, heat 1 tablespoon of oil over medium-high heat.  When hot, drop a tablespoon of the potato mixture into the pan and flatten slightly with the back of the spoon.

Continue making pancakes in this way until the pan is filled.  Cook the pancakes 3-4 minutes on each side, or until lightly browned.  Drain on paper towels.  Add the remaining oil and cook the rest of the potato mixture in the same manner.  Serve hot with the Chinese Dipping Sauce on the side.

Yields 12-15 small pancakes; serves 4

Chinese Dipping Sauce

In a toaster oven or heavy skillet, toast the sesame seeds over medium-high heat until slightly browned.  Transfer the sesame seeds to a small bowl and add the remaining ingredients.  Mix well.  Serve at room temperature.

Yields 1/2 cup

Note: The recipe for the dipping sauce makes an ample amount, so even if you double the amount of pancakes, it should still be enough.


Purple Potato and Fresh Sage Gratin

From Kathleen Sloan-Mcintosh, Canadian Gardening Magazine


      • 2 lbs purple potatoes or other waxy varieties (such as fingerling, red or even ‘Yukon Gold’), scrubbed, thinly sliced
      • 4 cloves garlic, thinly sliced
        11⁄4 cups heavy cream
      • Salt and freshly ground black pepper, to taste
      • 4 tablespoon extra-virgin olive oil
      • 20 fresh sage leaves
      • 1/2 cup grated parmesan cheese

Preheat oven to 375˚F (190˚C).

In a large bowl, toss potatoes with garlic, cream, salt and pepper until spuds are coated.

Use half the olive oil to grease a 9-inch (2.5-L) baking dish. Add half the potato mixture, arranging as you wish; scatter half the sage leaves overtop. Add remaining potatoes (along with any accumulated liquid) and sage leaves. Drizzle with last bit of olive oil.

Cover with foil and bake for 45 minutes, removing foil halfway through so potatoes get crusty and golden brown. Sprinkle parmesan over surface 5 minutes before removing from oven. Let stand 10 minutes before serving.

Serves 4 to 6

Chinese Latkes with Tangy Dipping Sauce