Latkes with Ancho-Chile Salt and Watercress Guacamole

Name: Latkes with Ancho-Chile Salt and Watercress Guacamole
Yield: makes about 24 Servings
Ingredients: 2 large dried ancho chiles*; 1 3/4 teaspoons coarse kosher salt, divided; 2 pounds russet potatoes, peeled, diced; 2 cups chopped white onions, divided; 2 tablespoons chopped fresh cilantro; 1 large egg; 1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour; 1/2 teaspoon freshly ground black pepper; 6 tablespoons (or more) vegetable oil; Watercress Guacamole (click for recipe); Fresh watercress sprigs

By Selma Brown MorrowPhotographer Patricia Heal

October 8, 2009

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Recipe notes