Having a personal debate with my dad. Would love to hear thoughts. I say russets.
Kristen is the Creative Director of Food52
I would have thought Russets until we tasted these: http://food52.com/recipes...
I prefer the large Yukon Golds too, but you do read everywhere that russets are best because they're starchier.
amysarah is a trusted home cook.
Intrigued by using yukon golds and panko...never been a stickler for nit-picky authenticity, so I'm definitely going to try it. But IF the goal is 'traditional' latkes, you'd use Russets (starchy spuds) and add just enough matzoh meal to bind - the texture should be crisp on the outside, melty potato-ness on the inside. My granny never encountered Yukon Gold, and certainly not panko....but had she, she probably would have given it a go (shtetl life didn't exactly cultivate the kind of doctrinaire 'rules' we now insist upon.)
I just made some a couple days ago. As an appetizer, I used Yukon golds, egg, walla walla sweet onion, panko, and a bit of shredded parsnip for a bit of kick,I sprayed a mini muffin tin with canola spray and a couple drops of olive oil. Spoon a tablespoon of the Latka mix and press a bit to make a depression. Bake at 375F (convection) for about 20 minutes or until the edges get golden.Next, I mixed a bit of horseradish and finely chopped red onion into sour cream.Spoon the sour cream into the cups and top with slivers of lox. (I used west coast Indian candy salmon instead)
Lisanne is a trusted home cook.
I use a blend of Yukon Golds and russets.
Use what you have. It is not easy for me to grow a russet-type in Maine, so I mostly use Yukons or whatever I have in storage. As long as the excess moisture is squeezed out, most potatoes can be turned into excellent latkes. I keep matzo meal on hand in case extra starch is needed.
Please enter a valid email address.
Well played. You deserve a cookie.
Yes, there is a way
Soggy Bottoms No More
Heritage Peppermills from Peugeot
Shop Summer's Favorite Coolers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.