Crispy Edges, Soft Centers, and Real Idaho Flavor—A Clean Take on a Classic Comfort Food

There’s nothing quite like a stack of crispy, golden-brown potato latkes. These classic potato pancakes are beloved for their savory flavor, satisfying texture, and versatility. Whether you’re celebrating, brunching, or just craving something crunchy and comforting, these Idaho potato latkes hit the spot—especially when made with real, simple ingredients.

I started making this cleaner version when I wanted to enjoy latkes without all the heavy oil or excess flour. By using hearty Idaho russet potatoes and just the right balance of crisp and tender, these latkes come out perfect every time—pan-fried in healthy oil, not deep-fried.

Serve them with Greek yogurt, fresh herbs, or applesauce for a wholesome twist on this beloved favorite.

Ingredients

• 2 large Idaho russet potatoes, peeled

• 1 small yellow onion

• 1 egg

• 2 tablespoons almond flour or whole wheat flour

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• 2–3 tablespoons avocado oil or olive oil, for frying

• Optional toppings: Greek yogurt, chopped chives, applesauce

Instructions

1. Grate & Drain: Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much moisture as possible. This step is key for crispy latkes!

2. Mix the Batter: In a large bowl, combine grated potato and onion with the egg, flour, salt, and pepper. Mix well.

3. Heat the Oil: In a large skillet, heat 1–2 tablespoons of oil over medium heat.

4. Form & Fry: Scoop 2–3 tablespoons of mixture for each latke, flatten slightly, and place in the pan. Fry for 3–4 minutes per side, or until deep golden brown and crisp. Work in batches, adding more oil as needed.

5. Drain & Serve: Place cooked latkes on a paper towel–lined plate to remove excess oil. Serve warm with your favorite clean toppings.

Sarah’s Clean Cooking Tips

• Get Them Crispy: The drier the potatoes, the crispier the latkes. Don’t skip the towel squeeze!

• Bake Option: For a lighter version, bake at 425°F for 20–25 minutes, flipping halfway.

• Freezer-Friendly: Freeze after frying, then reheat in the oven for quick weekday meals.

• Topping Twist: Top with mashed avocado, poached egg, or a scoop of clean cottage cheese for a fun brunch upgrade.

Why You’ll Love This Recipe

These Idaho potato latkes are everything you love—crispy, savory, and satisfying—but made with clean ingredients and cooked in heart-healthy oil. Whether you’re making them for a special occasion or just because, they bring that cozy comfort with every bite.

Nutrition (Per Serving – 3 small latkes):
Calories: 220
Protein: 5g
Fat: 10g
Carbs: 28g
Fiber: 3g
Sugar: 2g