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Forum -> Recipe Collection -> Kugels and Side Dishes
Do you use red or white potatoes for your latkes



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Lechatchila Ariber




 
 
    
 

Post Mon, Dec 22 2008, 8:38 pm
shucks I wanted to post this as amother just to stir and see if I get reported but the anon feature is disabled Tongue Out


...don't worry, I was going to identify myself within the post itself!

anyway, do you use red or white potatoes for your latkes?

I know red (Pontiac) is for foods that you don't want to mash up like potato salad and white is for mashing but which would work better in a latke which kind of doesn't stay whole but isn't mashed up either.
I don't like latkes where the potatoes are too sort of tough, so does that mean I should use white or were they just not fried for long enough?
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chanagital




 
 
    
 

Post Mon, Dec 22 2008, 8:46 pm
I didn't know of the rule to use white or red depending on what you do with it...I use regular old white potatoes for most food items it is more cost effective. I only use red potatoes if I am having a fancy dinner party.
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Fabulous




 
 
    
 

Post Mon, Dec 22 2008, 8:47 pm
I use idaho potatoes with maybe a red one or two thrown it, I think it holds together better.
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nylon




 
 
    
 

Post Mon, Dec 22 2008, 8:48 pm
Idaho potatoes, the starch holds them together. Red potatoes don't fry well, except in slices, and they don't get crispy.
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ss321




 
 
    
 

Post Mon, Dec 22 2008, 8:54 pm
Red potatoes are pretty and all, but the only thing I use them for is like baked potatoes. I think white (or rather "brown" I think the ones I use are Idaho-arent those teh dark brown ones?) fry better dont get as smushy, and are starchier. But that is just my own personal experience.
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avigailmiriam




 
 
    
 

Post Mon, Dec 22 2008, 8:56 pm
We use Yukon golds.
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chaylizi




 
 
    
 

Post Mon, Dec 22 2008, 8:56 pm
I like the golden yukon potatoes for latkes.
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greenfire




 
 
    
 

Post Mon, Dec 22 2008, 9:02 pm
russet ...
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ShakleeMom




 
 
    
 

Post Mon, Dec 22 2008, 9:49 pm
idaho loose the kinds you hand pick, I pick the size that fits the food processor. mmmmmmmmmmm

poll: do you add water to your mix? I do, lots of it!
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Mimisinger




 
 
    
 

Post Mon, Dec 22 2008, 9:54 pm
I always used idahos (and last year some zucchinis thrown in). I only use the red to roast or to make pot. salad.
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nylon




 
 
    
 

Post Mon, Dec 22 2008, 10:02 pm
I soak mine in water, then squeeze it all out so it's very dry. `
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Lechatchila Ariber




 
 
    
 

Post Mon, Dec 22 2008, 10:28 pm
ShakleeMom wrote:
idaho loose the kinds you hand pick, I pick the size that fits the food processor. mmmmmmmmmmm

poll: do you add water to your mix? I do, lots of it!

why? I'm always pouring the excess water out

nylon why do you soak them in water?
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ShakleeMom




 
 
    
 

Post Mon, Dec 22 2008, 10:31 pm
Lechatchila Ariber wrote:
ShakleeMom wrote:
idaho loose the kinds you hand pick, I pick the size that fits the food processor. mmmmmmmmmmm

poll: do you add water to your mix? I do, lots of it!

why? I'm always pouring the excess water out

nylon why do you soak them in water?



Because we like it runny. Or as greenfire says, disgusting kugel mucus soup.
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Aribenj




 
 
    
 

Post Mon, Dec 22 2008, 10:32 pm
Yukon.
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TheBeinoni




 
 
    
 

Post Tue, Dec 23 2008, 1:03 am
Mix of russet and yukon.
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nylon




 
 
    
 

Post Tue, Dec 23 2008, 2:18 pm
I soak because that's what my bubbe does... why else? Wink

I think it started because when you grated by hand the potatoes went black before you finished and the water stopped that happening. It also rinses some of the excess starch off.
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tovasmom




 
 
    
 

Post Tue, Dec 23 2008, 3:57 pm
I like the Yukon Golds also -- they stay white.
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chaylizi




 
 
    
 

Post Tue, Dec 23 2008, 3:59 pm
I keep my potatoes in cold water until I'm ready to grate them, but I don't put water in my latkes.
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bbmom




 
 
    
 

Post Tue, Dec 23 2008, 4:08 pm
yukon, and I put them in the blender not grater. They turned out so yummy
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