The ancient miracle of Chanukah is based on a little bit of oil: There was not enough to burn for more than one day, yet it burned for eight days and nights. So an important part of the Chanukah celebration is eating foods cooked in oil, such as delectable potato pancakes or “latkes.”

Several latke mavens we know recommend using Yukon gold potatoes for an extra-buttery batch. But any baking potatoes are fine—russets, long white or Idaho (which is really just another name for russet). However, NEVER use red-skinned bliss potatoes. They will make the latkes gummy.

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