Yukon Gold Potatoes for Latkes: Tips and Tricks



Can you make latkes with Yukon Gold potatoes? This is a question that has been asked by many home cooks and food enthusiasts alike. The answer to this question is not as straightforward as one might think, and it depends on several factors.

Firstly, let's talk about what latkes are. Latkes are potato pancakes that are traditionally served during Hanukkah celebrations. They can be served with a variety of toppings such as sour cream, applesauce or even smoked salmon. To make perfect latkes, choosing the right type of potato is crucial.

This article will explore the possibilities of making delicious latkes using Yukon Gold potatoes. We'll delve into the history of the dish itself and discuss how different types of potatoes affect its taste and texture. So if you're curious about whether or not you can use Yukon Golds for your next batch of latkes, read on!

Can You Make Latkes with Yukon Gold Potatoes?

If you are a fan of latkes, you might be wondering whether it is possible to make these delicious potato pancakes using Yukon gold potatoes. The answer is yes! In fact, many people prefer to use this variety of potato when making latkes because they have a buttery flavor and creamy texture that makes for an especially tasty dish.

What Are Latkes?

Before we dive into the specifics of making latkes with Yukon gold potatoes, let's first clarify what exactly this dish is. Latkes are typically associated with Jewish cuisine and are often served during Hanukkah celebrations. They consist of grated potatoes that are mixed with other ingredients such as eggs and onions before being fried in oil.

Latkes can be enjoyed on their own or served alongside toppings like sour cream or applesauce. They make for a versatile side dish or snack that can be enjoyed at any time of day.

Why Use Yukon Gold Potatoes for Latkes?

While there are many varieties of potato out there, not all work equally well when it comes to making latke batter. Some types may yield mushy pancakes while others may not hold together as well during frying.

Yukon gold potatoes tend to strike just the right balance between starchiness and firmness which makes them an ideal choice for latke-making purposes. Additionally, they have a golden color once cooked which adds visual appeal to the finished product.

Another advantage of using these specific potatoes is their flavor profile which leans towards nutty buttery notes rather than overly starchy tasteless ones found in some other types like Russet – adding another layer complexity..

Tips for Making Perfect Yukon Gold Potato Latkes

Now that we've established why using this type works so well when creating deliciously crispy yet fluffy textured pancake goodness , let's go over some tips on how best get your latkes just right:

  • Start with the right potato: As we've already mentioned, Yukon gold potatoes are your best bet when it comes to making flavorful and satisfying latkes. Make sure to use the freshest potatoes possible for optimal results.

  • Grate your potatoes properly: The key here is to make sure that your grated potato shreds are not too thick or too thin. You want them to be just right in terms of texture so that they retain their shape during frying while still being tender on the inside.

  • Don't skip out on the eggs and onions: These ingredients help bind everything together while also adding flavor complexity you simply can't achieve with a plain old fry-up of starch.

  • Keep an eye on oil temperature: To ensure even cooking and a crispy exterior, be vigilant about maintaining a consistent oil temperature as you fry each batch off. Too hot or cold will result in greasy undercooked messes which no one wants – except for maybe cats who love eating oily food..

With these tips in mind, there's no reason why you shouldn't be able to whip up some delicious latkes using Yukon gold potatoes that would satisfy taste buds everywhere..


In conclusion, yes! You can most definitely use Yukon Gold Potatoes when making Latkes – In fact it's encouraged due their unique attributes which lend themselves well this dish , especially when it comes down getting all those flavors working harmoniously together . Just remember pay attention proper preparation techniques , such as grating uniformly sized shreds & adding all necessary ingredients like egg + onion mixture before hitting up pan side by side; keeping constant control over cooking temp throughout frying process is critical if ultimate goal crispy fluffy goodness .. With these tips mastered – there should be no stopping anyone from enjoying delicious homemade pancakes made from scratch using only fresh produce found at farmers markets near u (or grocers if out nowhere)


Can you make latkes with Yukon Gold potatoes?

Yes, absolutely! In fact, using Yukon Gold potatoes for latkes is a popular choice among chefs and home cooks alike. The creamy texture of the Yukon Gold potato lends itself well to making crispy and delicious latkes.

When selecting your potatoes for latkes, it's important to choose a variety that has high starch content and low moisture content. This will result in crispier and more flavorful latkes. And that's exactly what you get with the Yukon Gold potato.

To make classic potato pancakes, simply grate your peeled Yukon Golds on the large holes of a box grater or food processor fitted with a shredding blade. Mix in some onion, flour or matzo meal as binders; salt; pepper; egg (optional); then fry them up until golden brown on both sides.

What makes Yukon gold potatoes good for making latkes?

Yukon golds have an ideal combination of starchiness and creaminess which makes them perfect for frying into crispy pancakes. The high starch content allows the grated potatoes to stick together without needing too much binder like flour or cornstarch while cooking.

Additionally, because they have less water than other varieties of potato such as russets or red-skinned ones they hold up great when being fried at high temperatures without becoming too greasy or soggy in their centers.

Are there any recipes I can follow when making Latkas with yukons gold potatos?

Certainly! There are many recipes available online that specifically call for using only yukons gold potatos instead traditional Russet Potatoes usually used by most people.
Here’s one recipe:


  • 5 cups grated peeled Swiss chard
  • 1/2 teaspoon kosher salt,
  • 4 cups coarsely grated unpeeled baby white-skinned (Yukon) potatoes
  • 2 tablespoons grated onion
  • 3 tablespoons all-purpose flour or matzo meal
  • 1 teaspoon baking powder
  • Lots of freshly ground black pepper, to taste.
  • 2 large eggs, beaten


  1. In a large bowl mix the grated chard and salt together; let sit while you prepare the potatoes.
  2. Add potatoes and onion to chard mixture, add flour or matzo meal along with baking powder and black pepper then toss well to combine everything properly.
  3. Gently stir in beaten eggs just until batter is evenly moistened; do not overmix it otherwise you might end up with chewy latkes.
  4. Heat oil in a heavy skillet over medium-high heat until hot but not smoking; carefully drop heaping tablespoonfuls of potato mixture into skillet about one inch apart from each other.
  5. Flatten them slightly using spatula and cook for about three minutes on each side or until golden brown on both sides.

Can I use frozen Yukon Gold Potatoes when making Latkas?

While fresh ingredients always make better recipes there are no hard-and-fast rules that say you can't use frozen Yukon gold potatoes for your latkes – as long as they have been thawed properly first! But be aware that these potatoes may release more water than fresh ones once grated so it’s important to squeeze out any excess liquid before mixing them with other ingredients.

Also note that because freezing alters their texture slightly they may require longer cooking times than fresh ones when used in making crispy pancakes such as latkas.

How do I store leftover Latkas made from Yukon Gold Potatoes?

The best way to store leftover latkes is by placing them in an airtight container lined with paper towels so that any excess oils can be absorbed without leaving mess behinds thus keeping your refrigerator shelves clean

Refrigerate leftovers within two hours of cooking (or letting them cool down to room temperature), they can be stored for up to 4 days. Reheat in a non-stick pan with some oil or butter over medium heat until warmed through and crispy. Do not microwave as this will make them soggy.

Alternatively, you can freeze the latkes for up to three months by placing them on a cookie sheet lined with parchment paper and freezing individually first then transferring into freezer-safe bags once frozen solid.

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