RECIPE FROM "SANDY'S
Latkes with Sundried Tomato and Roasted Red Pepper
(From the Detroit Free Press Food Section)
2 pounds russet or baking potatoes
3 large eggs
1/4 to 1/2 cup half-and-half
1/2 cup flour
1/2 cup minced oil-packed sundried tomatoes
1/2 cup chopped roasted red pepper from a jar
1 teaspoon minced garlic
3 tablespoons chopped parsley
Salt and pepper to taste
Vegetable oil for frying, about 1/4 cup
Peel the potatoes and cut into large chunks. Boil the potatoes until just tender, drain well. Mash the potatoes.
In a large bowl, combine the mashed potatoes, eggs, half-and-half, flour, sundried tomatoes, red pepper, garlic, parsley, salt and pepper.
In a large nonstick skillet, heat about 1/4 cup oil (more if the skillet is very large), over medium-high heat until hot. Working in batches, spoon a heaping tablespoon of the potato mixture into the oil and flatten and shape into a round with the back of the spoon. Repeat with the remaining batter. Cook for about 4 minutes per side or until golden. Remove from skillet and serve hot.