Classic Potato Latkes

Source: Bon Appétit
Category: Food
Originally Published: 2025-12-02
Curated: 2025-12-03 16:20

These classic potato latkes are crispy at the edges, fluffy in the center, and deeply savory—everything a great latke should be. I use russet potatoes for their higher starch content, which delivers the best texture. If you want a slight sweetness, swap one russet for a sweet potato (my family swears by it).

As for binders, you have options—flour, matzo meal, breadcrumbs, even baking powder—but my favorite is potato starch. It creates an ultra-crispy exterior while keeping the mixture light, plus it’s naturally gluten-free.

Frying in neutral oil gives the most even browning, but schmaltz (chicken fat) is an excellent traditional choice. If you use schmaltz, cook over medium heat; its lower smoke point means the latkes brown faster.

Serve these latkes piping hot with sour cream and (homemade) applesauce—extra points if you top the sour cream with chives, chopped dill, chili crisp, or smoked salmon. And if you somehow have leftovers (couldn’t be me), treat them like hash browns and tuck one into a breakfast sandwich.

Tips and FAQs for the best latkes

This article was curated from Bon Appétit. All rights belong to the original publisher.