Blue Potato-Two Potato Latkes

By Marge Perry & David Bonom
The addition of purple potatoes give these classic latkes a beautiful burst of color.
  • Yield: 16 latkes
  • Course: Appetizer


  • All Purpose Flour
  • Apple sauce
  • blue potatoes
  • Canola Oil
  • eggs
  • Fresh Thyme Leaves
  • ground black pepper
  • onion
  • Russet potatoes
  • Salt
  • sour cream


  1. Preheat the oven to 200F. Line a large baking sheet with paper towel.
  2. Combine the potatoes, onion, eggs, flour, thyme, salt and pepper in a large bowl
  3. Heat the oils in a large skillet over medium-high. Working one at a time, take a scant 1/3 cup of the potato mixture and form into a 3-inch diameter latke