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Ina Garten's Easy Latkes

INA GARTEN: Latkes + Applesauce
INA GARTEN: Latkes + ApplesauceNathan Congleton / TODAY
makes 12 latkes


  • pounds russet potatoes, peeled
  • tablespoons grated yellow onion
  • 1 extra large egg, beaten
  • 3 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 2 tablespoons good olive oil, divided
  • Sour cream and/or applesauce for serving

Chef notes

You can find all kinds of variations out there, but this traditional potato latke recipe is straightforward, iconic and delicious. It is also featured in the children's book "Goodnight Bubbala."

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Grate the potatoes lengthwise on a box grater, as you would grate carrots. Spread the potatoes and the grated onion out on a clean kitchen towel and roll it up like a jelly roll. Squeeze the towel to remove as much liquid as possible without breaking the potatoes. Transfer the potato mixture to a medium bowl, add the egg, flour, 1½ teaspoon salt and 1/2 teaspoon pepper and combine well.


Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of the olive oil and heat until sizzling. Drop a scant ¼-cup measure of the potato mixture into the pan and repeat to make 6 latkes. Using a small metal spatula, lightly flatten each latke. Cook over medium to medium-high heat for 3 to 4 minutes, until the underside is golden brown. Turn the latkes with the spatula and cook on the other side for 2 to 3 minutes, until nicely browned. Transfer to a plate lined with paper towels.


Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and heat until sizzling. Repeat to make 6 more latkes with the remaining potato mixture and transfer them to a plate lined with paper towels.


Sprinkle all the latkes lightly with salt, if desired, and serve warm with a dollop of sour cream or applesauce.