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1
To make Dilled Yogurt: Stir together yogurt and dill in small bowl; season with salt and pepper, if desired.
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2
Chill 1 hour.
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3
To make Latkes: Place unpeeled potatoes in large saucepan, and cover with 1 inch water.
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4
Add salt, and bring to a boil.
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5
Cover, reduce heat to medium-low, and simmer 30 minutes, or until potatoes are very tender when pierced with fork.
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6
Drain potatoes, and rinse under cold water.
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7
Let stand until cool enough to handle.
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8
Heat 1 Tbs.
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9
oil in large nonstick skillet over medium heat.
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10
Add leek, and season with salt and pepper, if desired.
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11
Saute 5 minutes, then cover, reduce heat to medium-low, and cook 5 to 7 minutes more, or until leek is soft but not brown, and liquid has evaporated.
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12
Peel potatoes, and mash with potato masher in large bowl.
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13
Stir in leek mixture and breadcrumbs, and season with salt and pepper, if desired.
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14
Shape 1/4 cup potato mixture into 2 1/2-inch patty, and place on plate.
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15
Repeat with remaining potato mixture until you have 18 patties.
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16
Heat remaining 1/4 cup oil in large nonstick skillet over medium heat.
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17
Add 4 Latkes to pan, and brown 3 minutes per side, turning carefully with 2 spatulas so oil doesnt splatter.
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18
Add more oil to pan if it becomes dry.
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19
Garnish with Dilled Yogurt and dill sprigs, if using.
