LOADED POTATO LATKES

Makes: 2 (serves 4)

❚ 6 medium-sized starchy potatoes (’mashing’ or ‘roasting’ potatoes), about 2 lb 10 oz (1.2 kg) in total, washed and scrubbed

❚ 1 yellow onion, peeled

❚ 1 tsp sea salt flakes, plus extra to finish

❚ 2/3 cup (160 ml) olive oil

To serve: Your choice of toppings or garnishes; we’ve used sliced avocado, baby red-vein sorrel leaves, sauerkraut, plant-based cream cheese and lemon cheeks.

1. Coarsely grate the potato and onion, using a box grater or food processor. Line a large mixing bowl with a clean tea towel, scoop the potato mixture into the tea towel and sprinkle with the salt flakes. Squeeze the salt into the mixture with your fingers.

2. Twist the towel up into a bundle, then squeeze with all your might to ooze the liquid into the mixing bowl. I use a wooden spoon as a tourniquet, but you could just use brute force. It’s quite the workout! Don’t throw out the liquid just yet.

3. Tip the potato mixture out of the tea towel into a fresh bowl, and leave to sit for 10 minutes. Carefully pour off the liquid in the other bowl, leaving just the gluey starch at the bottom, and reincorporate this into the potato mixture using your hands.

4. Heat an 11-inch (28-cm) heavybased frying pan over medium heat. If your pan isn’t non-stick, line the base with a round of parchment paper. Add a quarter of your oil (roughly 2-3 tablespoons). Loosely sprinkle in half the potato mixture. Set the timer for 15 minutes, then walk away to live your life, get your toppings or garnishes together, maybe make a salad.

5. After 15 minutes, come back and scoop in the sides of the latke. Grab a large flat plate or round chopping board that fits just inside the pan. Shake the pan gently to loosen the latke, then pop the plate/board on top and flip the latke out with confidence, being careful of leaky oil.

6. Pour another quarter of the oil into the pan. With a few choice words and the help of a spatula, carefully usher the latke back in, cooked side up. Set the timer for another 10 minutes. Go set the table, have a sip of water.

7. Slip the finished latke onto a serving platter or chopping board and load up with your chosen accoutrements, finishing with a good grind of black pepper. Serve immediately.

8. Before you head to the table, pop half the remaining oil into the pan, sprinkle in the rest of your potato mixture, set the timer for 15 minutes and away you go! By the time the first latke is well on its way to being devoured, your second should be coming up for a flip. Hit repeat.