Ingredients:

• 2 lbs Russet Burbank Idaho® potatoes
• 1 large yellow onion
• ¼ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 ½ teaspoons tikka masala spice mix (see below)
• 1 teaspoon baking powder
• vegetable oil for frying
• 1 cup Greek yogurt
• 1 tablespoon finely chopped fresh mint
• 1 lemon, juiced

Tikka Masala Spice Mix

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 teaspoons garam masala
• 2 teaspoons ground ginger
• 1 teaspoon chili powder
• ½ teaspoon turmeric powder

Directions:

1. Preheat oven to 250°F.
2. In a small bowl combine the spices for the tikka masala mix and set aside.
3. Peel the potatoes and onion, grate either by hand on a box grater or use the shredding blade on your food processor.
4. Place the grated potato and onion in a large bowl lined with a tea towel and squeeze all excess liquid.
5. Remove the liquid from the bowl, trying to leave the potato starch at the bottom if possible and, add the potatoes.
6. Mix in the flour, salt, spice mix and baking powder. Toss to coat everything.
7. Heat a cast iron skillet over medium heat with enough oil to cover the bottom.
8. Check to see if the oil is hot enough by placing a small amount of potato in the skillet; if it sizzles immediately you are good to go.
9. Scoop about ¼ to ⅓ cup potato mix from the bowl, squeeze to drain any excess moisture that may have accumulated and flatten into a round disc. Gently place in the oil and fry about 3-4 minutes per side or until crispy. Depending on the size of your skillet, fry about 3-4 latkes at a time. You do not want to crowd the skillet while cooking.
10. Once finished, transfer the latkes to a paper towel-lined tray and sprinkle with kosher salt. Keep warm in the heated oven. Repeat with the remaining potatoes.
11. After the latkes are cooked, prepare the sauce by mixing the yogurt, chopped mint and lemon juice in a small bowl. Season to taste with kosher salt and black pepper.
12. Serve the latkes with the sauce on the side. Latkes can be made in advance and either frozen in a single layer or stored in the refrigerator for 2-3 days.  Heat in the oven to crisp up before serving.