| 1 | "michael richard"s oven-fried potato latkes" cut potatoes into long thin julienne strips. |
| 2 | Do not rinse or soak in water. |
| 3 | Season to taste with salt and pepper. |
| 4 | Heat oil in large nonstick skillet over medium-high heat. |
| 5 | Saute layer of julienned potatoes until tender. |
| 6 | Cool and place on large sheet of plastic wrap and cover with another sheet of plastic wrap. |
| 7 | Flatten with bottom of heavy pot until about 1/8- to ?inch thick. |
| 8 | Remove top sheet and cut potatoes with 3-inch round cookie cutter to make about 16 latkes. |
| 9 | Carefully place each potato round on oiled baking sheet. |
| 10 | Bake at 325 degrees 20 to 30 minutes or until golden brown. |
| 11 | Serve with 1 tablespoon sour cream and about 1 teaspoon diced cucumbers, each latke contains about: 52 calories; 27 mg sodium; 6 mg cholesterol; 4 grams fat; 3 grams carbohydrates; 1 gram protein; 0.12 gram fiber. |
| 12 | Presented by: judy zeidler, l.a. |
| 13 | Times article, "eight days of latkes", 1?/94, page h7. |
