Potato Nik

While this may make a delicious potato latke, or pancake, it's not really potatonik. To make potatonik, as distinct from a latke, you need yeast. To the mixture of potato, onion, flour or matzo meal, and egg, you need to add yeast and let the mixture rise. I bake the potatonik, rather than frying it, but I pour the batter into a pan with oil that has been pre-heated, so a crust forms instantly. This is one of my all-time favorite foods.

I combine two approaches to preparing this recipe. I start with the pan on the stove until the bottom is crisp. then remove the nik, turn it and back into the pan. At this point I transfer the pan to a 400 degree oven for about 15 minutes to finish the recipe. The nik is cooked through and firm and darker on the top, I always place a finished nik on a wire rack to cool, never on paper which seems to create steam on the bottom and soften the potato. The dish is loved by all.

I have made this recipe many times and have always loved the results. It is easier than making many small latkes and uses less oil. Most importantly, it is always a hit! I generally top with cilantro or scallion tops right from the garden for a fresh finish.

Pay careful attention to the heat level on your stove. I don't have gas down here in SWFL. Using an enamel Crueset pan like the one above, I heat it on med-high then immediately turn it down to medium or less. Add your lipids (I use butter & schmaltz), let them get really hot and add your 'nik' ingredients. But watch that temperature or you'll have a 'back bottom' result. About 15 minutes a side does the trick.

Much easier than batching small latkes - though do watch size of pan vs. amount of potatoes: 2 lbs of potatoes in a 12" skillet yielded a pancake a bit too thick for my taste - the inside was cooked but the ratio of crispy outside to inside was a bit off - next time I'll try with less potatoes to get a thinner pancake more akin to a regular latke. Very good next day at room temp BTW.

This is a great, large latke, not actually a potato nik (which has flour). It is less time consuming & less greasy than small latkes. I recommend: 1) Use schmaltz 2) Rinse the grated potatoes thoroughly to remove all potato starch. Then squeeze quite dry. This keeps the potatoes white. Add back 1 - 2 Tb commercial potato starch (for binding). 3) I like to add 2 ts baking powder. And maybe 1 more egg (again, for binding) 4) The batter can be overly wet. Squeeze it out if nec.

How much yeast?

Perfect. Made this twice. First time in a cast iron skillet for just the family. Second time in a non stick skillet for a Chanukah party. Much better and easier with non stick for me. I may never make latkes again. The party crowd loved slicing off bits of the giant latke.

Terrific, terrific, terrific. Basically a Latke recipe, but reminiscent of my mother's cast iron 'kugel'. I think about her every time I make this....and, in honor of my mother, I intentionally gently 'burn' both sides! You should see my family fight over the burnt parts, all to the amazement of the younger, oblivious generation. No doubt, my mother is looking down and 'kvelling'. Thanks, Mark Bittman, for the recipe and for yet another 10/10. Kudos.

Basic 'fritatta' recipe ... do this all the time, often with only potatoes and onions as Mark prescribes but sometimes add diced peppers, even Italian sausage. This is a tremendous go-to and is good hot, warm and even cold. Love it!

Delicious and not nearly as messy as making small pancakes. One change--I used a caramelized red onion (not a raw onion)--even better!

But... where is the schmaltz??? That’s the best part!! I still use schmaltz for all of my holiday cooking... nothing beats the flavor!! If you’re worried about the fat... just use less!! Ha!

I been making them all my cooking life but we call them Rösti

Delicious recipe, enough to make two potato niks in a 12 inch skillet.

My Polish grandmother made a potato kugel in the oven but it sounds a lot like this. It had very crispy top, bottom and edges and a very moist interior. I dream of it.