Side Dishes
Martha Stewart’s potato latkes recipe delivers the golden crispy layers and perfectly grated spuds that make these traditional pancakes irresistible. The secret lies in using starchy potatoes like Russets, which yield fluffy interiors and crispy edges when fried just right—no soggy centers here.
I’ve tested countless variations, and this method ensures every bite has that signature crunch while staying tender inside.
What sets these latkes apart is Martha’s signature technique: squeezing excess moisture from the grated potatoes before mixing with eggs and flour. This step is non-negotiable—it guarantees the crispy texture you crave.
The recipe also incorporates a touch of onion for subtle sweetness, balancing the richness of the fried potato. Once you try these, store-bought latkes will never compare.
By the time you flip these golden pancakes, you’ll have achieved restaurant-quality results with minimal effort. The aroma alone—warm, buttery, and slightly nutty—will fill your kitchen and have everyone gathering around.
Serve them with classic toppings like applesauce or a dollop of sour cream for the full experience. This is comfort food at its finest.
Perfect for Hanukkah celebrations or any cozy gathering, these latkes reheat beautifully too. The recipe scales easily, so you can make a big batch ahead of time. Let’s get cooking—your taste buds will thank you.
Ingredients for martha stewart potato latke
Starchy potatoes, eggs, and butter create Martha's signature golden latkes every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, grated on fine side |
| Large Eggs 🥚 | 2 whole | Room temperature for best binding |
| All-Purpose Flour 🌾 | ½ cup | Lightly sifted for even texture |
| Yellow Onion 🧅 | ½ cup | Finely grated, not chopped |
| Unsalted Butter 🧈 | ¾ cup | Melted for frying, full-fat preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For grated potatoes only |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Freshly Squeezed Lemon Juice 🍋 | 1 tbsp | For brightness after frying |
| Applesauce 🍎 | 1 cup | Unsweetened, for serving |
| Sour Cream 🥛 | ½ cup | Full-fat for richness |
| Chopped Fresh Parsley 🌿 | ¼ cup | For garnish, optional |
Russet potatoes are non-negotiable here—their low moisture and high starch yield that perfect crispy-yet-fluffy texture. Buy them fresh (not pre-peeled bags) from Whole Foods or your local market, and grate them immediately to prevent browning. The onion should be sweet, like a Vidalia—Trader Joe's carries them year-round. For the butter, Land O'Lakes or Plugrá work best; don't use margarine. Pro tip: Use a box grater with large holes for even shreds, and squeeze the grated potatoes dry between paper towels—this is what makes them crispy.
No Russets? Yukon Golds work in a pinch, but they'll be slightly less crispy. Substitute the onion with 1/4 cup finely grated sweet onion if that's what you have. For the butter, ghee or schmaltz (chicken fat) adds incredible flavor—just don't use olive oil. The flour is just a binder; if you're gluten-free, almond flour works too. And yes, you can freeze cooked latkes for up to 2 months—just reheat in a skillet with a little butter.
Store any leftover grated potato mix in an airtight container in the fridge for up to 24 hours—just don't let it sit too long, or it'll get waterlogged. The fried latkes reheat best in a 350°F oven for 10 minutes to restore that golden crunch. I always make a double batch and freeze half—Hanukkah leftovers become breakfast the next day. Serve with the applesauce and sour cream on the side so everyone can customize their plate.
Why You'll Love This Recipe
- No Fuss Setup: I swear by this recipe because it’s the only latke I make when I’m too tired to peel potatoes all day. Grate those Russets raw—no soaking, no extra steps—just toss them with onion, egg, and flour. The butter-fried edges? Pure magic without the fuss.
- Crispy-Creamy Magic: That golden crust with a tender inside? Martha’s method nails it by using just enough flour to bind the shredded potatoes. The onion adds sweetness, and the butter—oh, the butter—turns every bite into something you’ll reach for again.
- Weeknight to Holiday: I keep this in my back pocket for lazy Tuesdays and Hanukkah feasts alike. Double the batch, freeze half, and reheat in a skillet when you’re craving something warm. It’s my go-to when I need a crowd-pleaser that doesn’t require a Pinterest-perfect presentation.
- Budget-Friendly Staples: Russets, eggs, and onions? Ingredients I already have. No specialty items, no overpriced shortcuts—just reliable, satisfying food. And because they reheat so well, I make a big batch and stretch it across meals without breaking the bank.
Step-by-step instructions for Martha Stewart's potato latkes
Here's how to achieve restaurant-quality latkes with Martha's signature crispy layers and golden edges.
Grate Potatoes and Onion for Maximum Surface Area
Peel the 2.5 lb russet potatoes and grate them using the fine side of a box grater. I find this creates the perfect texture—small enough to crisp quickly but large enough to hold together. Place the grated potatoes in a clean kitchen towel and squeeze out all excess moisture. This step is crucial because any remaining water will make your latkes soggy instead of crispy.
While the potatoes drain, grate the 0.5 cup yellow onion using the same fine grater. Combine the onion with the potatoes in a large bowl. Add the 1 tsp diamond crystal kosher salt and 0.5 tsp ground black pepper, mixing gently just to distribute the seasoning evenly. Let the mixture sit for 10 minutes while you prepare the binding ingredients. This resting time allows the salt to draw out any remaining moisture.
Bind the Mixture for Structure and Crisp
In a separate bowl, whisk together the 2 whole large eggs until fully combined. Add the 0.5 cup all-purpose flour and mix until just incorporated—you're looking for a dough that holds together when pressed but isn't sticky. I like to use my hands for this part, gently folding the mixture to ensure even distribution of the flour, which helps create that perfect crispy exterior.
Add the potato-onion mixture to the egg-flour combination and stir gently with a wooden spoon. Be careful not to overmix—just combine until everything is evenly distributed. The batter should hold together when pressed between your fingers but still be slightly crumbly. If it feels too wet, add 1-2 tablespoons more flour to help with binding. This step ensures your latkes will hold their shape during frying rather than falling apart.
Fry in Batches for Perfect Golden Crisp
Heat 2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F. You'll know it's ready when a small piece of potato sizzles immediately upon contact. Use a deep-fry thermometer for accuracy—this temperature gives you that perfect balance of crispy exterior and tender interior.
Scoop the potato mixture using a ¼ cup measuring cup, packing it gently but firmly. Fry in batches of 4-5 latkes at a time, being careful not to overcrowd the pan. This ensures even cooking and prevents the oil temperature from dropping too much. Fry for 3-4 minutes per side, until golden brown with crispy edges. You'll see small bubbles forming on the surface—that's your signal they're ready to flip. Use a slotted spatula to turn them carefully.
Finish with Brightness and Serving Suggestions
Transfer the fried latkes to a paper towel-lined plate to drain excess oil. Immediately drizzle with 1 tbsp freshly squeezed lemon juice while they're still hot—this adds a bright, tangy finish that cuts through the richness of the potatoes. The acidity also helps set the crispy texture, preventing them from becoming greasy.
Serve warm with 1 cup unsweetened applesauce and 0.5 cup full-fat sour cream on the side. For garnish, sprinkle with 0.25 cup chopped fresh parsley just before serving. The parsley adds a fresh contrast to the warm, crispy latkes. These make 4 generous servings, perfect for a cozy Hanukkah celebration or anytime you crave comfort food with that perfect crunch.
Pro Tips For Making Martha Stewart Potato Latke
- GRATE DRY, RINSE WELL: Russet potatoes release way too much starch when freshly grated—squeeze the pulp in a clean kitchen towel to wring out moisture before mixing with egg and flour. I learned this the hard way when my first batch turned into a gluey mess instead of crispy latkes.
- SALT THE POTATO WATER: Add a full tablespoon of salt to the boiling water while prepping the potatoes. The starchy water will absorb it, infusing the grated potato with flavor before it even hits the pan—no extra seasoning needed later.
- DON’T OVERMIX THE BATTER: Once you combine grated potato, egg, flour, and onion, stir just until everything clumps together. Overmixing makes latkes dense and gummy. My grandmother called it "the lazy cook’s trap"—the second you think it’s mixed enough, stop.
- USE COLD BUTTER FOR CRISP: Martha’s recipe calls for butter, but I swap in cold, cubed butter instead of melted. It sizzles beautifully in the pan, creating a golden crust without turning the latkes greasy. (Yes, even if you’re impatient like me.)
Perfect pairings for martha stewart potato latke
Classic Toppings
Martha's latkes shine with traditional toppings that balance their crispy richness. Serve with 1 cup unsweetened applesauce—look for brands like Mott's or Wyman's for that perfect sweet-tart flavor. A dollop of full-fat sour cream (I recommend Breakstone's) adds cooling creaminess.
For extra flair, sprinkle with chopped fresh parsley just before serving—it brightens each bite with a fresh herbal note. 🥛
Sweet Pairings
Swap applesauce for cranberry sauce during holiday seasons—Ocean Spray makes a great store-bought option. For a festive twist, drizzle with honey (I use Manuka honey) and sprinkle with toasted walnuts for crunch.
A scoop of vanilla bean ice cream turns these into a decadent dessert. The contrast of warm latkes with cold ice cream is pure comfort food magic. 🍯
Savory Upgrades
For a brunch twist, top with smoked salmon (I love Wild Planet) and a dollop of crème fraîche. Add everything bagel seasoning for a New York deli vibe.
For spice lovers, serve with chipotle mayo—mix mayonnaise with 1 tsp chipotle powder and a pinch of cayenne. The smoky heat cuts through the potato's richness beautifully. 🌶️
Drink Pairings
Warm spiced chai tea (steep Tazo Chai bags in hot milk) complements the latkes' crispy texture. For coffee lovers, a strong black coffee with a splash of heavy cream balances the richness. During Hanukkah, serve with grape juice—it's festive and pairs surprisingly well with the savory flavors. 🍵
Make-Ahead Serving
Reheat frozen latkes in a 350°F oven for 10-12 minutes to restore crispiness. Serve in a cast-iron skillet for a rustic touch—it keeps them warm and adds extra crunch.
For a buffet-style presentation, arrange latkes on a wooden board with toppings in small bowls. The visual appeal makes them look as good as they taste! 🍽️
Nutrition facts
Frequently asked questions
Why do Martha Stewart's latkes need to be squeezed so dry?
Squeezing out excess moisture is the secret to crispy latkes! The grated potatoes release water when grated, and any remaining liquid will steam instead of crisp during frying. Martha's method ensures golden, crunchy edges while keeping the inside tender. Use clean kitchen towels or a cheesecloth for best results.
Can I make these latkes ahead of time?
Cooked latkes freeze beautifully for up to 2 months. After frying, cool completely, then store in an airtight container. Reheat in a 350°F oven for 10 minutes to restore crispiness. For short-term storage, keep them in the fridge for 3 days—just reheat in a skillet with a little butter.
What's the best way to keep latkes crispy when reheating?
Reheat frozen latkes in the oven, not the microwave! Place them on a baking sheet at 350°F for 10-12 minutes until golden again. For fridge-stored latkes, use a dry skillet over medium heat for 2-3 minutes per side. Avoid covering them—steam makes them soggy.
Can I use sweet potatoes instead of russets?
Not ideal for Martha's recipe! Sweet potatoes are too moist and dense, which leads to soggy latkes. For the best texture, stick with russets or Yukon Golds. If you must substitute, try a 50/50 mix of russet and sweet potato—but expect slightly less crispiness.
How do I fix latkes that fell apart while frying?
Overmixing or too much moisture causes crumbly latkes. Next time, handle the batter gently and ensure you've squeezed out all excess liquid from the grated potatoes. For immediate fixes, press broken pieces back together in the pan for 1-2 extra minutes to crisp the edges.