MICHAEL RICHARD'S OVEN-FRIED POTATO LATKES

      Title: MICHAEL RICHARD'S OVEN-FRIED POTATO LATKES
  Categories: Potatoes, Jewish
       Yield: 16 Servings
  
       2 lg Russet potatoes; peeled &
            Chopped
            Salt; pepper
       2 tb Oil
       1 c  Sour cream
     1/2 c  Cucumbers; diced
  
   "MICHAEL RICHARD'S OVEN-FRIED POTATO LATKES" Cut potatoes into long
   thin julienne strips. Do not rinse or soak in water. Season to taste
   with salt and pepper. Heat oil in large nonstick skillet over
   medium-high heat. Saute layer of julienned potatoes until tender.
   Cool and place on large sheet of plastic wrap and cover with another
   sheet of plastic wrap. Flatten with bottom of heavy pot until about
   1/8- to 1/4-inch thick. Remove top sheet and cut potatoes with 3-inch
   round cookie cutter to make about 16 latkes. Carefully place each
   potato round on oiled baking sheet. Bake at 325 degrees 20 to 30
   minutes or until golden brown. 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. Presented by: Judy
   Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page
   H7.
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