Crisp, golden potato latkes smashed thin on a dinner tray and topped with sautéed mushrooms, wilted spinach, dollops of chive sour cream and applesauce for a sweet-savory contrast.
A Tray of Crispy Latkes with Mushrooms, Spinach & Chive Cream
Crisp potato latkes smashed thin on a dinner tray and finished with sautéed mushrooms, wilted spinach, dollops of chive sour cream and applesauce for a lively sweet–savory contrast.
Think of this as latkes grown up into a shareable weeknight centerpiece. Russet potatoes and plenty of onion give you that tender, fluffy interior; the trick is squeezing out every bit of liquid and letting matzo meal hydrate for just a few minutes so the batter holds together without becoming gummy. Fry batches and keep them warm on a wire rack set over a rimmed sheet in a low oven to preserve that golden, crackly edge.
The toppings are what turn familiar flavors into a composed dinner. Cremini mushrooms sautéed with garlic and a splash of lemon add an earthy, glossy richness; a quick wilt of baby spinach brings a silky green note; and bright dollops of chive-speckled sour cream cool the whole bite. A spoonful of applesauce scattered across the tray gives you little pockets of sweet acidity that bounce off the savory elements.
This is an assembly-friendly recipe: the latkes can be made ahead and held warm, mushrooms and spinach reheat quickly, and the chive cream is happiest made in advance. Smash the latkes thin on the tray so every bite gets crisp edges and a smear of toppings — it’s easy, social, and unexpectedly elegant for casual dinners or a holiday spread.
Ingredients
How to Make Potato Latke Smash Dinner Tray
- Warm the oven to 225°F and set a rimmed baking sheet with a wire rack on it to keep fried latkes crisp as you cook.
- Peel the potatoes and coarsely grate them into a large bowl using the large holes of a box grater; grate the onion into the same bowl to capture its juices.
- Cover the grated mixture with cold water and swish briefly, then drain into a colander and gather the potato-onion in a clean kitchen towel or cheesecloth and squeeze hard to remove as much moisture as possible.
- Return the drained potatoes and onion to the bowl, add the eggs, matzo meal, kosher salt and black pepper, and stir until evenly combined; let the mixture rest 5 minutes so the matzo meal hydrates.
- Heat a large heavy skillet over medium-high and add 2 tablespoons of the vegetable oil; drop 3-tablespoon mounds of batter into the pan, flattening each with a spatula to form 3–4-inch patties, and fry 3–4 minutes per side until deep golden and crisp.
- Transfer fried latkes to the rack-lined baking sheet and keep them warm in the oven while you fry the remaining batches, adding more oil to the pan as needed but keeping the oil level to about 1/8 inch.
- When all latkes are fried, increase the oven to 425°F, arrange latkes on a clean rimmed baking sheet, press each gently with a sturdy spatula to flatten to about 1/4 inch, brush or very lightly drizzle with remaining oil, and bake 8–10 minutes to finish and intensify the crispiness.
- While the latkes finish in the oven, heat 1 tablespoon oil in a skillet over medium-high, add sliced mushrooms and cook, stirring occasionally, until browned and any liquid evaporates, then add minced garlic, lemon juice and baby spinach and cook just until the spinach wilts; season to taste with a pinch of salt and pepper.
- Stir the sour cream with half the chopped chives and a pinch of black pepper, then arrange the finished latkes on a large serving tray, top with the mushroom-spinach mixture, dollop the chive sour cream and spoon applesauce alongside; sprinkle with remaining chives and serve immediately.
Recipe Card
Potato Latke Smash Dinner Tray
Crisp, golden potato latkes smashed thin on a dinner tray and topped with sautéed mushrooms, wilted spinach, dollops of chive sour cream and applesauce for a sweet-savory contrast.
- Prep
- 25 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Warm the oven to 225°F and set a rimmed baking sheet with a wire rack on it to keep fried latkes crisp as you cook.
- Peel the potatoes and coarsely grate them into a large bowl using the large holes of a box grater; grate the onion into the same bowl to capture its juices.
- Cover the grated mixture with cold water and swish briefly, then drain into a colander and gather the potato-onion in a clean kitchen towel or cheesecloth and squeeze hard to remove as much moisture as possible.
- Return the drained potatoes and onion to the bowl, add the eggs, matzo meal, kosher salt and black pepper, and stir until evenly combined; let the mixture rest 5 minutes so the matzo meal hydrates.
- Heat a large heavy skillet over medium-high and add 2 tablespoons of the vegetable oil; drop 3-tablespoon mounds of batter into the pan, flattening each with a spatula to form 3–4-inch patties, and fry 3–4 minutes per side until deep golden and crisp.
- Transfer fried latkes to the rack-lined baking sheet and keep them warm in the oven while you fry the remaining batches, adding more oil to the pan as needed but keeping the oil level to about 1/8 inch.
- When all latkes are fried, increase the oven to 425°F, arrange latkes on a clean rimmed baking sheet, press each gently with a sturdy spatula to flatten to about 1/4 inch, brush or very lightly drizzle with remaining oil, and bake 8–10 minutes to finish and intensify the crispiness.
- While the latkes finish in the oven, heat 1 tablespoon oil in a skillet over medium-high, add sliced mushrooms and cook, stirring occasionally, until browned and any liquid evaporates, then add minced garlic, lemon juice and baby spinach and cook just until the spinach wilts; season to taste with a pinch of salt and pepper.
- Stir the sour cream with half the chopped chives and a pinch of black pepper, then arrange the finished latkes on a large serving tray, top with the mushroom-spinach mixture, dollop the chive sour cream and spoon applesauce alongside; sprinkle with remaining chives and serve immediately.
Nutrition
- Carbohydrates
- 60
- Saturated Fat
- 7
- Sodium
- 900
- Fiber
- 7
- Unsaturated Fat
- 19
- Protein
- 14
- Fat
- 28
- Cholesterol
- 103
- Trans Fat
- 0
- Calories
- 510
- Sugar
- 9