There are a couple of things I know for certain. One of them is that my potato basket never runs out here. Never. It’s another one of those Nordic mysteries. Whenever I scour the fridge and pantry trying to decide what to make, they’re always there. Looking at me. With all their beady, little eyes – because sometimes I leave them there for a little too long. And sometimes I overlook them on the purpose. Not because I don’t love them. I do. But to eat traditionally in Norway means to eat a lot of potatoes. A lot of boiled potatoes. And while I do enjoy a traditional meal, I also relish the potato’s versatility.
So, after days of walking past my potato basket it hit me. Latkes. Those crispy potato cakes are a winter delight. And they must be buried in my subconscious right now from reading so many food magazines that feature them for Hanukkah. But it’s a curious thing why we don’t make them more often. Simple, made with basic ingredients (including those favorites, onions and potatoes) and a perfect alternative base for a medley of toppings. Hmmm. A base with something on top. Like an open sandwich. Or smørbrød. But made with potato. Sounds perfectly Norwegian to me.