Potato pancakes

Potato pancakes, often known as latkes, are made by grating raw potato, usually with onion, and frying spoonfuls of the mixture in a shallow layer of hot oil until the edges turn crisp and golden brown while the center stays soft and starchy. They're traditionally served hot off the pan, often topped with sour cream, applesauce, or chives, and work well alongside roasted or braised meats where the crisp cakes can soak up pan juices. Leftovers reheat best in a hot skillet or oven rather than a microwave, which softens the crust. Because they're fried, the outside develops a crackling texture that contrasts with the tender interior, and a squeeze of lemon or a dollop of yogurt helps cut through the richness of the frying oil.

Fresh potato pancakes are best eaten the day they're made, since the crust turns soggy once refrigerated, though they can be frozen in a single layer and re-crisped in a hot oven straight from frozen. This dish is one of the more calorie-dense ways to prepare potatoes, at 268 calories per 100 g, with 14.8 g of fat coming largely from the frying oil, so a smaller portion alongside a protein and a green vegetable balances the plate. It's also a source of vitamin C at 31% DV and potassium at 13% DV, unusual standouts for a fried side, plus 3.3 g of fiber per 100 g.