PT3H
Is there a better way to prepare a potato than by slow-cooking wafer-thin slices of it in butter, then pressing and deep-frying the resulting blocks until crisp? We can't think of one! These delicious latkes need to be started a day in advance, but are well worth the effort. Served with a ferociously garlicky toum sauce from Lebanon on the side, this is quite possibly one of the best side dishes in existence.
For more Middle Eastern vegetarian recipes from the team at Bubala, check out our feature.
Confit potato latkes with toum