Classic Potato Latkes

"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."

"How do I make latkes extra crispy?Potato starch is the key to crispy latkes. Avoid rinsing your shredded potatoes, as this will wash away their natural starch, and squeeze out as much liquid as possible from both the potatoes and the grated onion. Here, we add extra starch to help perfect those lacy, golden edges. Can I make latkes ahead of time?Yes! Fry them, drain well, and keep warm in a 300° oven for up to 30 minutes."

Russet potatoes deliver the best latke texture due to higher starch; substituting one russet with a sweet potato adds slight sweetness. Potato starch works best as a binder, creating an ultra-crispy exterior while keeping the mixture light. Neutral oils like vegetable or canola produce even browning, while schmaltz adds traditional flavor but requires lower heat because of its lower smoke point. Serve latkes piping hot with sour cream and applesauce; top with chives, dill, chili crisp, or smoked salmon. For extra crispiness, avoid rinsing shredded potatoes, squeeze out liquids, and add extra starch. Keep fried latkes warm in a 300° oven for up to 30 minutes, or cool and refrigerate or freeze; reheat in a 425° oven until crisp.

Read at Epicurious