75 minutes
Golden, crispy latkes made with Idaho or russet potatoes, seasoned and fried to perfection, with options for luxurious toppings.
Idaho Potato, baked, grated
0 lb
teaspoons
Black Pepper, ground
teaspoons
Canola Oil, for frying
0.25 fluid ounces
1. Preheat and Bake Potatoes
Preheat your oven to 350 degrees. Place 4 large potatoes on the middle rack to bake for 30 minutes, then flip them and continue to bake for an additional 15 minutes.
2. Grate and Season Potatoes
Allow the potatoes to cool enough to handle, then grate them using a box grater or a food processor with a grating blade. Season the grated potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper, mixing thoroughly.
3. Form and Chill Patties
Form the grated potatoes into 1/2-inch thick patties. Chill these patties in your fridge for a few hours or overnight to help them hold together better during cooking.
4. Fry Latkes
Heat a generous amount of canola oil in a heavy skillet over medium-high heat. When the oil shimmers, add the latkes and cook for 3 to 4 minutes on each side, until they are golden-brown. Transfer the latkes to a plate lined with paper towels to drain any excess oil.
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