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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.