Latkes

Fry them completely, cool on paper towels, then wrap tightly and refrigerate for up to 2 days or freeze for up to 3 months. Reheat in a 375°F oven for 8–10 minutes until warmed through and edges re-crisp; do not microwave, which will make them soggy.

Use a microplane or the fine side of a box grater; the shreds should be thin but not pulverized. A food processor shredding blade is fastest, but hand-grating works fine as long as you wring the potatoes very thoroughly afterward.

Three reasons: potatoes not wrung dry enough, oil not hot enough (it should sizzle immediately), or too much stirring of the batter, which activates potato starch and breaks them down. Squeeze potatoes hard, heat oil to 350°F, and mix the batter gently with a fork.

Baking will not produce crispy edges—the oil is essential for the texture that defines a latke. Air frying at 400°F for 12–15 minutes, flipping halfway, works if you brush with oil first, but pan-frying is still superior.

Sour cream and applesauce are the traditional pairing; some serve them with smoked salmon, caviar, or crème fraîche for brunch, or as a side to roasted chicken or brisket for dinner.

Cool completely, layer with parchment paper in an airtight container, and refrigerate for up to 3 days or freeze for 3 months. Reheat in a 375°F oven for 8–10 minutes, or in a skillet with a little oil for 2–3 minutes per side to re-crisp.