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A quick question about latkes

Which potato do you prefer to use -- russet or Yukon gold? And why?

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  1. I have used both. For flavor I like Yukon Gold but, texturally, I prefer a Russet. Last year I combined them half and half. Delish.

    1. There was a long thread about this last year,

      I only use high quality russets, I don't like the taste of YG in latkes.

      1. Yukons are too sweet for my taste and brown too quickly.

        1. Russets. They have more starch and less moisture than Yukon Golds so they work better for frying.

          1 Reply
          1. re: meatn3

            What meatn3 said. The starchier Russets have a crisper exterior than Yukons.

          2. Did a test about 4 years ago when preparing latkes for a local synagogue, we asked the 'experts' which of two latkes they liked better (one made from russets the other Yukon's). No discernible taste difference was noted by any of the tasters however they russets were thought to be crisper while the Yukon were thought to be creamier, they split evenly which was better. So we did the Democratic thing and used 50/50. To be honest, it really doesn't matter, just squeeze all of the moisture out the best you can.

            3 Replies
              1. re: RetiredChef

                I have done the same here.With the same 50/50 outcome.

                I have no patience with the squeeze,so I have gone to a towel/s sandwich and a rolling pin or bottle,twice the wash half the work.It's more wash but we have to wash anyway and the machine does it.

                1. re: lcool

                  Towel sandwich is a great idea! Made them for the first time this Hanukkah and I bet it would have gone a lot better with a rolling pin. I'll be sure to remember that for next time.

              2. russet definitely. my grandmother taught me to use a slotted spoon to form the latkes and press down over the batter bowl to release even more liquid before dropping the batter into the oil

                1. I have recently found that using a potato ricer on the grated potatoes is the best way to rid them of water.

                  2 Replies
                  1. re: robt5265

                    I did this on my last batch. The ricer worked very well to remove the water and I didn't have any messy towels to deal with.

                    1. Thanks to all for a clear and unanimous response. I used russets and the latkes were great.

                      Last year I came across a great method for removing the excess liquid from the potatoes and onions, and I used it again this year. Here's a link to the explanation: http://www.seriouseats.com/2011/12/ho...

                      5 Replies
                      1. re: CindyJ

                        Joan Nathan advocated that method in "Jewish Cooking in America." I wouldn't make latkes any other way anymore.

                        1. re: CindyJ

                          Do you peel the potatoes entirely of their skins? Leave on some skin? Or only shred, no peel?

                          1. re: HillJ

                            I don't peel anymore. I think it improves the flavor.

                            1. re: HillJ

                              I've done it both ways, but I prefer the latkes without the skins. Peeling potatoes doesn't bother me since I learned this helpful hint: Line the sink with newspaper, peel like crazy, and when finished simply fold up the paper with the peels inside. No mess!

                              1. re: CindyJ

                                I use a Kom Kom Miracle Knife from http://importfood.com/thai_knives.html to peel outer skins on just about everything; incluing potatoes. That newspaper tip is excellent! I'm going to try with and without skins and see what I like best.