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Weekend Recipe: Crispy Potato Latkes

By Cynthia Dea
December 12, 2014
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Latkes, or potato pancakes, are traditionally eaten during Hanukkah, but fried potatoes are something we crave year-round. This America's Test Kitchen version aims for an extra crisp bite.

Photo courtesy America's Test Kitchen

You can shred the potatoes on the large holes of a box grater or with the large shredding disk of a food processor.

Latkes can be frozen in a plastic bag for up to one month. Reheat them in a 375-degree oven until crisp and hot, three minutes per side for room-temperature latkes and six minutes per side for frozen latkes.

Crispy Potato Latkes
Serves 4 to 6 as a side dish

2 pounds russet potatoes, unpeeled, scrubbed, and shredded
1/2 cup grated onion
Salt and pepper
2 large eggs, lightly beaten
2 teaspoons minced fresh parsley
Vegetable oil

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Toss potatoes, onion, and 1 teaspoon salt in bowl. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup. Transfer drained potato mixture to second bowl and repeat process with remaining potato mixture. Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.

Cover potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds. Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes. Don't wash out bowl.

3. Pour off water from reserved potato liquid, leaving potato starch in measuring cup. Add eggs and stir until smooth. Return cooled potato mixture to bowl. Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.

Set wire rack in clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4-inch depth of oil in 12-inch skillet over medium-high heat until shimmering but not smoking (350 degrees). Place 1/4-cup mound of potato mixture in oil and press with nonstick spatula into 1/3-inch-thick disk. Repeat until 5 latkes are in pan. Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer. Drain on paper towels and transfer to baking sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350 degrees between batches. Season with salt and pepper to taste, and serve immediately.

Serve with applesauce and sour cream.

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