Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Ready for the best latkes you’ve ever had? Picture this: shatteringly crisp edges, tender-fluffy interiors, zero greasiness, and zero sogginess. We’ve dialed in all the variables—the cutting, starch regulation, moisture content, and frying technique—to give you our version of the perfect potato pancake.The bones of this recipe are traditional—just potatoes, onions, salt, and three key ingredients to bind the latkes together and produce super-crisp, golden-brown results.We’re also giving you two options for form factor: a traditional-looking grated latke and a new-school, refined version with the help of some nifty knifework. So whether you’re celebrating the holidays or just craving the ultimate crispy hash brown, this is the latke for any occasion.

Ultra-Crispy Latkes