Classic Idaho® Potato Latkes


  • 2 pounds Idaho® Potatoes, peeled
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 large onion, grated
  • 1 egg, lightly beaten
  • 1/3 cup vegetable oil
  • 1/2 cup sour cream, optional


  1. Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
  2. In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat.
  3. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time.)
  4. Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
  5. Remove pancakes from the skillet. Transfer them to a serving platter and keep warm in a 300°F oven until ready to serve.
  6. Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.


Time Saving Tip: A 4-ounce package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.

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Yield: 16 pancakes
Calories: 94
Sodium: 137
Fat: 4
Protein: 2
Cholesterol: 13

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