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Any thoughts on how to make Latkes using Idaho® Potatoes?
You are off to the right start by specifying Idaho® potatoes. The Russet Burbank variety from Idaho makes an excellent choice because of its high starch content. No matter what russet you use, Ranger, Classic, Umatilla, Premier, Western, Norkotah or the potato named after famed scientist Luther Burbank… always choose Idaho.
A perfect latke builds upon the high solids or starch to turn out golden brown and extra crispy. The crunch is a nice contrast to a soft center.
A recent article by Beth J Harpaz credits five key points to achieve a perfect latke.
Here is the link to her article: http://www.azcentral.com
And here are several recipes from our web site:
Classic Latkes: [click here]
Latkes with a twist on the traditional including turmeric, curry, peas and mango chutney: [click here]
Idaho potato latkes with Ricotta Cheese: [click here]
Best of all, check out these tips from this short video featuring Chef and Dean of Kendall College in Chicago on making potato cakes, latkes and potato pancakes: [click here]
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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