How to Make Perfect Potato Latkes at Home | cooking, recipes, bon apetit

Crisp

These crisp, golden latkes bring restaurant technique to the home kitchen. This guide covers everything from choosing the right Idaho potatoes to mastering moisture removal, binders, frying, and classic toppings so anyone can recreate a plate worthy of cooking, recipes, bon apetit at the table.

Cook standing behind a counter with bowls of Idaho potatoes and a box grater in a restaurant kitchen

Why Idaho potatoes and how to prep them

Use large Idaho potatoes. They keep starch content during frying, which creates that teeth-shattering crisp exterior while keeping the interior slightly chewy. Grate the potatoes on a box grater using the larger-but-not-largest holes so the mixture keeps strands instead of turning into pulp.

  • Keep the skins on to give a better grip while grating and to add texture.
  • If oxidation bothers you, a pinch of cream of tartar helps slow browning.
  • Watch your fingers while grating; discard the last bit of potato if needed.
close-up of hands holding an Idaho potato and a box grater over a metal mixing bowl

Key ingredients and proportions

  • 5 large Idaho potatoes (about 2.5–3 lb) — the classic ratio is five potatoes to one onion
  • 1 medium white or yellow onion, grated
  • 2 large eggs
  • 1/2 cup matzah meal (plus 2 tablespoons if needed)
  • 3 tablespoons potato starch (fine, like a secret restaurant ingredient)
  • 1 teaspoon garlic powder and 1 teaspoon onion powder
  • Neutral frying oil (enough for 3 inches in a short pot)
  • Salt to finish

Why matzah meal and potato starch?

Matzah meal absorbs moisture and creates structure. Potato starch is extremely fine and integrates uniformly, giving remarkable cohesion and extra crispness. These two together let the latkes hold their shape while frying.

Close-up of hands squeezing grated potato and onion wrapped in a towel with liquid dripping into a stainless steel bowl.

Removing moisture: the critical step

Mix grated potato and onion gently, then move the mixture into a cheesecloth or a clean kitchen towel. Twist and squeeze until liquid stops coming out. A surprising amount of water leaves the mixture; removing it is essential to avoid soggy, fragile latkes.

"When you want to fry something, you want it to have the smallest amount of moisture so that you can get it extremely crispy."

Binding, testing, and shaping

  1. Crack eggs into a separate bowl, then add them to the drained potato-onion mixture along with the spices, matzah meal, and potato starch.
  2. Mix by hand and feel the mixture; if it does not hold when formed, add more matzah meal a tablespoon at a time.
  3. Always fry a single tester latke to check seasoning and binding before shaping the whole batch.
  4. Form silver-dollar sized latkes for a short, crisp fry or larger patties if preferred. Slight jagged edges yield extra crunchy bits.
Tray of formed potato latkes being held over a pot of hot frying oil

Frying tips for a perfect golden crust

  • Use a short pot with about 3 inches of oil so it heats faster and is easier to manage.
  • Heat oil to about 350°F. At home keep it between 325°F and 375°F. A candy thermometer is a helpful investment.
  • Do not crowd the pot. Latkes that touch may fuse into a single mass.
  • Fry each batch 2–3 minutes, flipping once, until golden brown and slightly less bubbly—carryover will finish them.
  • Drain on paper towels or a kitchen towel and salt immediately so salt sticks to the hot surface.
  • If little fried bits accumulate and burn, change the oil to keep the flavor clean.

Toppings: classic and elevated

Traditional pairings include applesauce or sour cream. For a restaurant-style finish, try a dollop of celery-creme fraiche, a sprinkle of chives, little sprigs of dill, and a spoonful of trout roe for bursts of briny color and texture. Sweet options like maple butter also work beautifully.

Close-up of golden latkes topped with crème fraîche, orange trout roe and dill

Expert tips and quick checklist

  • Grate with the skin on for easier handling and texture.
  • Squeeze thoroughly—moisture ruins crispness.
  • Test one and adjust salt before frying the batch.
  • Use potato starch for a restaurant-worthy hold and crunch.
  • Keep oil clean to avoid off flavors.

These steps turn a humble mix of potatoes and onion into something special. With a little patience and a few chef techniques, home cooks can produce latkes that taste like they came from a beloved neighborhood kitchen. Enjoy the process, and enjoy the crunch.

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This article was created from the video How NYC’s Best Potato Latkes are Made | Made to Order | Bon Appétit with the help of AI.

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