Summary
The article guides cooks in making potato pancakes with a crackly exterior and a fluffy, tender interior. The recipe recommends using high‑starch russet potatoes — or substituting one with sweet potato for a hint of sweetness. Potato strudel (gluten‑free) is arranged for its crispness; neutral oil gives even browning, though schmaltz (chicken fat) adds extra richness. Serve latkes piping hot with sour cream, applesauce, or toppings like chives, dill, chili crisp or smoked salmon. For extra crunch, don’t rinse the shredded potatoes — squeeze out moisture and add some starch back, then fry immediately. Leftovers can be revived as hash browns or tucked into breakfast sandwiches.
Bon Appetit
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