• 1 yukon gold potato
  • 2 tbsp oil or butter 
  • 1 tbsp flour
  • ½ tsp salt
  • pepper (to taste)


  1. Preheat an 12-inch skillet on medium heat. Grate the potato using a box grater and place the shreds into a strainer. 
  2. Rinse the shreds until the water runs clear, about 30 seconds. 
  3. Working in handfuls, squeeze all the water out of the potatoes and place into a bowl. Add flour, salt, and pepper and toss together. 
  4. Add the butter or cooking oil to your skillet. Scoop a heaping spoonful of potato mixture onto the skillet and smooth it flat. Repeat until skillet is full. 
  5. Cook latkes without disturbing until fully browned on one side, about 4-5 minutes. Flip, and cook another 4-5 minutes, until the latke is well-browned.

Read More