Crispy Potato Latkes
Crispy Potato Latkes feature shredded russet potatoes, onion, eggs, and potato starch; air fry at 400°F for 18 minutes until edges are shatteringly crispy.
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Method
- 1
Grate potatoes and onion on the large holes of a box grater. Squeeze out as much liquid as possible using a clean towel — this is critical.
- 2
Mix with eggs, potato starch, salt, and pepper.
- 3
Form into thin patties about 3 inches wide. Spray both sides with cooking spray.
- 4
Air fry at 400°F for 15-18 minutes, flipping halfway, until deeply golden and crispy on both sides.
- 5
Serve immediately with sour cream, applesauce, and chives.
Pro tip. Squeeze every drop of moisture out of the potatoes — this is the single most important step. Wet potatoes steam instead of crisp. Thin patties crisp better than thick ones.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 190 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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