A perfect base for all kinds of tasty toppings, or simply delicious with a dollop of fiery mustard or soured cream!

Ingredients:

• 2 large Maris Piper potatoes (600g total)
• 1 onion, optional
• 4 tablespoons plain flour
• 2 large free-range eggs
• vegetable oil, for frying
• ½ a bunch of fresh woody herbs, such as sage, rosemary, thyme (15g)

Method: (7 Steps)

• Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
• Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
• Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
• Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
• Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
• Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
• Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.