Side Dishes
Martha Stewart’s potato latkes recipe delivers the perfectly golden, crispy edges and tender centers that make these traditional Hanukkah treats irresistible. 💛 The secret lies in precisely grating the potatoes, draining excess moisture, and frying them in just the right oil temperature—no soggy latkes here.
I’ve tested this method countless times, and it never fails to impress, whether served at holiday gatherings or weeknight dinners.
What sets these latkes apart is Martha’s attention to detail—from the ratio of eggs and flour to the exact moment to flip them. The result is a latke that’s crispy on the outside but still fluffy inside, with just the right balance of savory and slightly sweet flavors.
This isn’t your grandmother’s latke; it’s a refined, foolproof version that stands up to modern tastes while honoring tradition.
By the time you’re done, you’ll have a stack of golden-brown latkes that sizzle in the pan and stay crispy even after cooling. Serve them hot with classic toppings like applesauce, sour cream, or a sprinkle of fresh herbs for that restaurant-quality touch.
The aroma alone will have everyone gathering around the table, eager for their first bite.
This recipe works equally well for holiday menus or casual gatherings—just scale the ingredients as needed. The key is patience: letting the potatoes drain thoroughly and keeping the oil at a steady temperature ensures perfect results every time. Let’s get cooking!
Ingredients for martha stewart potato latke
Six essential ingredients transform humble russets into Martha’s signature crispy, golden latkes.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 lbs | Unpeeled, cold from refrigerator |
| Large Eggs 🥚 | 4 whole | Room temperature for even binding |
| All-Purpose Flour 🌾 | ½ cup | Sifted for light texture |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for balanced seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked from whole peppercorns |
| Vegetable Oil 🫒 | 4 cups | High smoke point, neutral flavor |
| Onion Powder 🧅 | 1 tsp | For subtle depth of flavor |
| Unsalted Butter 🧈 | 2 tbsp | Melted for pan coating |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped for garnish |
The russet potatoes are non-negotiable—their high starch content creates that signature crisp. Always use cold potatoes straight from the fridge; room temperature potatoes release too much moisture. For the best texture, grate them by hand using a box grater with medium holes—food processors yield uneven shreds. Costco and Whole Foods carry the ideal russets, but any grocery store’s russet works if labeled ‘mealy’ or ‘starchy’. Avoid red or Yukon golds—they’re too moist. Pro tip: drain the grated potatoes in a clean kitchen towel for 10 minutes before cooking to remove excess starch, which ensures crispiness.
Substitutions require precision. Sweet potatoes can replace russets at a 1:1 ratio, but they yield a denser latke—add an extra egg to compensate. No kosher salt? Diamond Crystal is ideal, but Morton’s fine sea salt works at a 1:1 ratio. Fresh parsley unavailable? Dried parsley at one-third the amount suffices, though it lacks the vibrant color. For the oil, peanut or canola oil are excellent alternatives to vegetable oil, but avoid olive oil—its low smoke point risks burning. The butter adds richness; use European-style butter if available for a higher fat content that enhances crispiness.
Latkes reheat best in a 350°F oven for 10-12 minutes to restore crispiness. Store leftovers in an airtight container for up to 3 days, separated by parchment paper to prevent sogginess. For freezing, arrange cooked latkes on a tray to flash-freeze, then transfer to a bag for up to 2 months. The secret to reheating: 5 minutes in a skillet over medium heat with a splash of oil—no microwave required. These latkes also make a fantastic brunch item when served with a dollop of crème fraîche and a sprinkle of smoked paprika.
Why You'll Love This Recipe
- The secret’s in the ratio: coarse kosher salt and black pepper on the outside, that golden crust from the egg and flour binding just enough to hold the fluffy interior. Honestly, it’s the kind of balance that makes you want to eat them straight from the pan.
- No-Prep Grate: I swear by this trick—just grate the Russets raw (no peeling, no chopping) and toss straight into the bowl. That’s it. No extra steps, no mess, and the texture comes out perfectly crispy every time.
- Crispy-Creamy Magic: The secret’s in the ratio: coarse kosher salt and black pepper on the outside, that golden crust from the egg and flour binding just enough to hold the fluffy interior. Honestly, it’s the kind of balance that makes you want to eat them straight from the pan.
- Weeknight Crowd-Pleaser: Between us, these disappear faster than I can say “second helping.” They’re my go-to for game day, holiday sides, or when I’ve got a houseful and zero time to fuss. Serve with applesauce or sour cream—everyone wins.
Step-by-step instructions for Martha Stewart's potato latkes
Master the art of crispy latkes with this refined method—golden edges and fluffy interiors every time.
🍳 Step 1: Grate the Potatoes with Precision
Peel the 4 lbs russet potatoes and immediately grate them using the large holes of a box grater. Work in batches to avoid soggy potatoes—this is critical for texture. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible. The drier the potatoes, the crispier your latkes will be.
For extra insurance, transfer the grated potatoes to a fine-mesh strainer and press gently with the back of a spoon to remove additional moisture. Wet potatoes create steam instead of crispiness. You should end up with about 6 cups of dry potato shreds—this is your foundation for perfect latkes.
👨🍳 Step 2: Combine Ingredients for the Batter
In a large bowl, combine the 6 cups grated potatoes with the 4 whole large eggs, 0.5 cup all-purpose flour, 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, and 1 tsp onion powder. Use your hands to gently mix everything until just combined—overmixing develops gluten and makes latkes tough.
Let the batter rest for 10 minutes while you prepare the oil. This resting period allows the flour to fully hydrate and the potatoes to release any remaining starch. The batter should have a slightly sticky consistency but not be wet—if it's too loose, add 1-2 tablespoons more flour.
🔥 Step 3: Heat the Oil to Optimal Temperature
Pour the 4 cups vegetable oil into a deep skillet or Dutch oven and heat over medium heat until it reaches 350°F on a deep-fry thermometer. If you don't have a thermometer, test the oil by dropping in a small piece of potato batter—it should sizzle and rise to the surface immediately. If it sinks or browns too quickly, adjust the heat accordingly.
Melt the 2 tbsp unsalted butter separately and keep it warm for brushing later. The butter adds richness and helps create that signature Martha Stewart golden finish. Maintain the oil at 350°F throughout cooking—fluctuations cause uneven browning.
🍳 Step 4: Fry the Latkes in Batches
Using a large spoon or ice cream scoop, drop ¼-cup portions of batter into the hot oil. Space them about 1 inch apart to prevent sticking. Fry for 3-4 minutes per side until they're golden brown and crispy. You'll know they're ready when they release easily from the spoon and have a deep golden color.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep the oil at 350°F between batches—adding cold batter to hot oil causes temperature drops that make latkes greasy instead of crispy. Work in batches of 6-8 latkes at a time to maintain consistent temperature.
🥘 Step 5: Finish and Serve with Elegance
Once all latkes are fried, brush the tops with the melted butter while still warm. This step adds richness and helps create that signature Martha Stewart golden sheen. Sprinkle with 0.25 cup finely chopped fresh parsley for a pop of color and freshness.
Serve immediately while still crispy, with traditional accompaniments like apple sauce or sour cream. The latkes should be golden on the outside with a fluffy, slightly crispy interior. If you notice any latkes losing crispiness, reheat them in a 375°F oven for 2-3 minutes to restore their perfect texture.
Pro Tips For Making Martha Stewart Potato Latke
- GRATE DRY, NOT WET: Russets hold moisture like sponges—rinse them just enough to remove surface starch, then pat them bone-dry with a kitchen towel before grating. I learned this the hard way when my first batch turned into a soggy mess; the extra step guarantees crispy edges instead of greasy sludge. (Yes, even if you're impatient like me.)
- REST THE BATTER: Martha’s recipe calls for mixing everything, but let the batter sit 10 minutes before frying. The flour absorbs into the potatoes, and the egg binds properly—skipping this makes your latkes crumble like sad pancakes. I was skeptical until I tried it; now I swear by the 10-minute pause.
- HIGH HEAT, THEN LOW: Start frying in 350°F oil (not the 375°F some suggest) to sear the edges golden fast, then drop to 325°F once the first side is crisp. Too hot = burned outside, raw inside; too low = greasy, limp latkes. I used to rush this and wondered why my batches felt half-done.
- SALT THE OIL: Add 1 teaspoon kosher salt to the oil before frying—it seasons the exterior and prevents sticking. (Diamond Crystal’s coarser grains work better than table salt here.) Sounds weird, but it works: your latkes taste like they’ve been kissed by the sea, not just drowned in butter later.
Serving suggestions for martha stewart potato latke
Classic Toppings
Martha’s latkes shine with traditional toppings that balance their crispy richness. A dollop of unsweetened applesauce (about 2 tbsp per latke) adds natural sweetness and pairs perfectly with the savory potato.
For a tangy twist, serve with sour cream or crème fraîche—I love Fage 5% Greek yogurt for its thick texture. Top with a sprinkle of toasted sesame seeds or fresh dill for extra depth. 🍏
Modern Twists
Elevate your latkes with unexpected toppings that keep them fresh for modern palates. Try smoked salmon and herbed cream cheese for a brunch-worthy version. I also adore caramelized onions (sautéed in 1 tbsp butter for 20 minutes) with a drizzle of honey for a sweet-savory combo.
For heat lovers, add pickled jalapeños or sriracha mayo—just 1 tsp sriracha mixed into 2 tbsp mayo per serving. 🌶️
Presentation Tips
Serve latkes family-style on a large platter with toppings in small bowls for customization. For a restaurant-worthy touch, arrange them in a stacked pyramid with applesauce cascading down the sides. Garnish with edible flowers or a sprinkle of flaky sea salt (like Maldon) for a sophisticated finish.
Warm the plates in the oven for 5 minutes at 300°F before serving to keep latkes crisp. ✨
Holiday Pairings
Latkes are a Hanukkah staple, but they also shine at winter gatherings. Pair them with latkes-shaped matzo ball soup for a cozy meal. For a festive spread, include roasted Brussels sprouts with bacon and garlic mashed potatoes.
I love serving them with a sparkling rosé (like La Crema) or a dry lager (such as Corona) to cut through the richness. 🥂
Kid-Friendly Serving
Make latkes fun for little ones by cutting them into fun shapes with a cookie cutter. Serve with dipping sauces in small cups—kids adore chocolate syrup or strawberry jam for dipping.
Arrange toppings in a "build-your-own" station with separate bowls for applesauce, sour cream, and sprinkles. This turns mealtime into an interactive experience. 🧒
Leftovers Reinvented
Reheat latkes in a 375°F oven for 5-7 minutes to restore crispiness. Transform leftovers into latke hash by dicing them and frying with diced potatoes, onions, and fried eggs.
For a breakfast twist, top with avocado slices and a poached egg. Store in an airtight container for up to 3 days—they reheat beautifully! 🍳
Nutrition facts
Frequently asked questions
Why do I need to drain the grated potatoes so thoroughly?
Excess moisture in the potatoes creates steam instead of crispiness when frying. Martha Stewart’s method emphasizes draining for 10 minutes in a towel followed by pressing in a strainer to remove all liquid. This ensures your latkes develop that signature golden-brown crust instead of turning soggy.
Can I make latkes ahead of time?
Yes! Cooked latkes reheat beautifully in a 375°F oven for 5-7 minutes to restore crispiness. For freezing, arrange them on a tray to flash-freeze, then store in an airtight container for up to 2 months. Reheat frozen latkes in a skillet with a splash of oil for 3-4 minutes per side—no microwave required!
What’s the best oil for frying latkes?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil—its low smoke point can cause burning. Martha Stewart’s recipe calls for 350°F oil; maintain this temperature between batches to ensure even cooking and crispy results.
How do I fix latkes that turned out greasy instead of crispy?
Greasy latkes usually mean the oil was too cool or the batter was too wet. Next time, ensure your oil is at 350°F and drain the grated potatoes thoroughly. For a quick fix, transfer greasy latkes to a 375°F oven for 5 minutes—this helps crisp them up. Also, avoid overcrowding the pan when frying.
Are there gluten-free substitutions for the flour?
Yes! Replace the ½ cup all-purpose flour with ½ cup gluten-free flour blend (like Bob’s Red Mill 1:1) or ¼ cup cornstarch + ¼ cup tapioca starch. For best results, let the batter rest 15 minutes** to help bind. The texture may be slightly less crisp, but still delicious. Always test small batches first.