1 large baking potato, such as Russet (8 to 10 ounces)
1 large red/garnet sweet potato (8 to 10 ounces)
2 tablespoons of grated yellow onion
2 large eggs or 1 extra-large egg, lightly beaten
3 tablespoons all-purpose flour
2 teaspoons of dried herbes de Provence
1/8 teaspoon ground nutmeg
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Grapeseed oil as needed for frying
For cinnamon cream
1 cup light sour cream or crème fraiche
Ground cinnamon
Pinch of kosher salt
Italian parsley for garnish
Directions
Peel and grate the potatoes. Wrap the grated potatoes in a clean dish kitchen towel and squeeze out as much liquid as possible over the sink. Use a fork to combine the potatoes in a large mixing bowl with the onion, eggs, flour, herbs, salt and pepper. Stir until well combined.
Heat 1 to 2 tablespoons of oil (just enough oil to cover the bottom of your pan) in a large nonstick sauté pan over medium heat. Test the oil by dropping a small piece of potato into the hot oil; vigorous bubbles should form around it. Once the oil is hot enough, scoop a tablespoon of the potato mixture into the oil. With the back of a spoon, lightly flatten out the latkes and cook for about 1 minute per side or until crispy and golden brown. Be careful to not overcrowd your pan and add more oil as needed, frying the latkes in batches. Place cooked latkes onto a plate lined with paper towels to absorb any extra oil. You can serve the latkes immediately or place them onto a baking sheet and then in a warm oven (250 degrees) until ready to serve.
Just before serving, spoon a small dollop of sour cream onto the latkes, then lightly sprinkle with cinnamon and salt. Garnish with fresh parsley.