Potato Latkes with Tahini, Yogurt, and Roasted Red Pepper Topping Recipe
This recipe was created by chef Todd Ginsberg of Atlanta restaurant The General Muir. Applesauce is a classic topping for potato pancakes, but all sorts of flavors pair wonderfully with fried potatoes, including this creative Middle Eastern-inspired topping of tahini (sesame paste), yogurt, and roasted red peppers. This topping requires a bit of time to prepare, but it’s extremely simple to make. Ginsberg roasts two medium-size red bell peppers in the oven until they are browned, then removes the peppers from oven, and wraps them with plastic wrap. To soften the peels, let the peppers steam 30 minutes to 1 hour. The steam will soften the peels so they will slide right off. In addition to the roasted peppers, the latkes are topped with chopped fresh parsley and two sauces: one nutty tahini-based sauce, and one tangy yogurt-based sauce. Both can be whipped up in a bowl in minutes. Our Test Kitchen loved this recipe, saying, “This is delicious and surprising. The combination of smooth tahini sauce, creamy yogurt, and crunchy latkes is really satisfying.” Ginsberg prefers frying latkes in clarified butter, but this recipe will work just as well with canola or vegetable oil. The latkes can be made in advance and then reheated, especially when they are cooked on a griddle instead of deep-fried (which can make them soggy). To do this, cook the latkes up to 4 hours ahead of time, and don't refrigerate. A half hour before serving, crisp up the latkes on the griddle and then transfer them to a baking sheet with a thin layer of clarified butter on the bottom. Place them in a 400˚F oven for 3 to 5 minutes. They will be warm, crunchy, and ready to serve.