Perfecting the tricky latke

TIPS. It’s easy to recognize a perfect latke, but not to make one. Some tips:

1 Avoid discoloration. When peeled potatoes are exposed to air, “oxidation turns the potatoes gray,” says Don Odiorne, vice president of food service at the Idaho Potato Commission. So get everything else ready before you start peeling, slicing and shredding the potatoes.

2 Get the water out. To avoid soggy latkes, take the potato-onion mixture a handful at a time and literally squeeze the water out.

3 Know when to flip. Latkes need about four minutes per side (sometimes less on the second side). If you peek and they’re not golden, leave them another minute or two before flipping. After blotting the latkes on paper towels, transfer to a 300 degree F oven.