A few years back, I participated in a holiday secret swap for foodies around the country. I packed up and shipped a box full of Michigan-made products, as well as some homemade cookies to a gal in North Carolina. The woman who had my name was from the Baltimore area, and she sent me a variety of Baltimore favorites (like mind-blowing Berger Cookies) as well as international treats collected while traveling.
The only thing that still remains of that swap box is a small jar of homemade za’atar that this woman’s roommate had brought back from Jordan while visiting relatives there. Za’atar is a spice and seed mix popular throughout the Middle East that is comprised of herbs like dried thyme, oregano and majoram, plus toasted sesame seeds, salt and sometimes sumac.
This za’atar is very special to me, and has so much flavor, but I only use it sparingly. It’s essentially irreplaceable, since I’ve lost the contact info for the woman who gave it to me, and who knows how often her roommate gets back to Jordan, for that matter.
I deemed these latkes a special occasion fitting of breaking out the za’atar, because I just love a good latke. To get the best, crispiest latkes, you want to start with shredded Idaho® potatoes, which you can identify by their “Grown In Idaho” seal. Idaho® potatoes’ high solids content (more potato and less water) guarantees a crispy, crunchy outside and light, fluffy inside.
To jazz up these latkes, mix in some carrots for a bit of sweetness, and onions to add depth. A combination of za’atar and cumin ensures lots of flavor in every single bite. Finish these Spiced Potato & Carrot Latkes with a dollop of Greek yogurt and parsley, and you’re in business!
Disclosure: This was a sponsored post written by me on behalf of Idaho® Potatoes. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.