what kind of potatoes for latkes
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🥔 What Kind of Potatoes for Latkes?
Quick Scoop
If you’ve ever wondered what kind of potatoes make the crispiest, golden- brown latkes , the short answer is: starchy potatoes —especially Russets (Idaho potatoes). But the full story has a bit more flavor (and a little chemistry).
The Golden Ratio of Potato Power
Latkes—those iconic, crispy-on-the-outside, tender-on-the-inside potato pancakes—owe their texture and taste to the balance of starch and moisture in the potatoes. Here’s a quick comparison of popular choices:
| Potato Type | Texture | Crispiness Level | Notes |
|---|---|---|---|
| Russet (Idaho) | High starch, low moisture | ⭐⭐⭐⭐⭐ | Best for crispy, classic latkes. |
| Yukon Gold | Medium starch, creamy | ⭐⭐⭐ | Great flavor, slightly softer texture. |
| Red Potatoes | Low starch, waxy | ⭐ | Not ideal—latkes may turn gummy or soft. |
The Science of Crispiness
When you grate potatoes, starch begins converting to sugar and binding
moisture. Using Russets , which have more starch but less water, reduces
sogginess.
Key tip: After grating, squeeze out as much liquid as possible—wrap the
shredded potatoes in a towel and twist. You’ll be amazed by how much water
comes out!
The Flavor Factor
While Russets deliver crunch, some cooks tweak the flavor profile:
- Mixing in Yukon Golds adds buttery richness.
- Adding onion (grated raw or finely chopped) enhances sweetness after frying.
- A pinch of matzo meal or flour helps bind everything without dulling the texture.
Forum discussions on cooking boards like Serious Eats and The Kitchn show that home cooks often experiment with half-Russet, half-Yukon blends for the perfect middle ground.
“The key isn’t just the potato—it’s your prep. Wet potatoes equal soggy latkes,” wrote one Reddit user in a 2025 holiday cooking thread.
A Quick Step-by-Step for Perfect Latkes
- Grate 3–4 large Russet potatoes and 1 small onion.
- Squeeze out all moisture using a kitchen towel or cheesecloth.
- Mix with 1 egg, 2–3 tablespoons of flour (or matzo meal), and salt.
- Heat oil in a cast-iron skillet over medium-high.
- Fry spoonfuls until golden brown on both sides.
- Drain on paper towels and serve with sour cream or applesauce.
2026 Trendy Twist
In foodie circles, a trending approach this year is experimenting with purple potatoes or sweet potatoes for visually striking, slightly sweeter latkes. While these aren’t traditional, they’re showing up on holiday tables and restaurant menus for a colorful, modern touch. (Note: Sweet potatoes contain more moisture, so you’ll need even more squeezing 😅.)
TL;DR
- Best potato for latkes: Russet (Idaho).
- Runner-up: Yukon Gold for flavor blending.
- Avoid: Waxy red or new potatoes—they hold too much water.
- Pro tip: Always dry your grated potatoes thoroughly for that irresistible crunch.
Information gathered from public forums or data available on the internet and portrayed here.
