Potato Recipes
The potato recipes cooks save most on Pepper — crispy latkes, garlic mashed potatoes, hasselbacks, loaded baked potatoes, and sheet-pan roasted potatoes that turn the humble spud into the star of the plate.
★ Appetizer
AppetizerPotato Latkes
Latkes are a type of potato pancake or fritter most commonly seen in Ashkenazi Jewish cuisine. They’re traditionally prepared to celebrate Hanukkah. The main components of latkes are potato, onion, egg and flour. Russet potatoes are used in this recipe because they brown the best, produce a tender center and have a high starch content. Serve them with applesauce and sour cream for a sweet and savo
Ashley PanIngredients
- 8 Russet Potato
- 2 White Onion
- 1.5 cup All-Purpose Flour
- 3 Eggs
- 2 tsp Baking Powder
- to taste Salt and Pepper
Instructions
- 1After washing the potato’s and drying them Use a box grater to grate all the potato’s into a bowl
- 2Cut the onions into quarters and food process them until similar consistency of the grated potato’s
- 3Using a towel put the potatoes inside, wrap it up and squeeze all liquid out into the sink, then put in a large bowl and do the same exact thing with the onions
- 4Once both onions and potato’s are dry put them into the same large bowl and combine with eggs, flour, baking powder, salt and pepper
- 5Once combined heat up a cast iron skillet with about a quarter inch of vegetable oil or just enough to cover the bottom of the skillet, then ball up the latke mixture into a ball slightly larger than a golf ball and place into hot oil and smash down to a half inch thick and then flip when golden brown, salt one side directly after pulled out of the skillet
- 6Serve hot with apple sauce or sour cream
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Open in Pepper →How Cooks on Pepper Get More From a Bag of Potatoes
Every top-saved potato recipe on Pepper starts by picking the right variety — russets for fluffy mash and crispy edges, yukons for creamy roasts, reds for salads that hold their shape.
Home cooks who cook with potatoes lean on butter, garlic, salt, and time — the potato does most of the work if you get out of its way.
The recipes here span sides, snacks, and dinners that lean on one pantry staple you already have in the drawer.
Quick Tips
- 1
Pick the potato for the job
Russets for mash and fries, yukons for roasts and gratins, reds for salads.
- 2
Cold water start for mash and boil
Starting in cold water cooks the potato evenly all the way through.
- 3
Dry before you roast
Pat the cubes dry before oil — wet potatoes steam, dry ones crisp.
- 4
Salt the water, salt the finish
Potatoes need salt twice — in the cooking water and again at the table.
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