Recipes

Potato Parsnip Latkes

Potato Parsnip Latkes elevate the classic latke with a refined twist, blending the earthy sweetness of parsnips with the creamy richness of Russet potatoes. Fresh dill and chives lend a vibrant, herbaceous note to the crispy golden pancake, while a touch of butter enhances its luxurious texture. Cooked to perfection in a cast-iron skillet and finished in the oven, these latkes offer an irresistible balance of crisp edges and tender interiors. Whether adorned with smoked fish salad, whipped cream cheese, or a dollop of sour cream, they transform simple ingredients into an elegant, crowd-pleasing dish.

By Stephanie Banyas
Serves 8
Image of Potato Parsnip Latkes
Ingredients
Directions
Ingredients
  • 3/4 pound (about 1 large) Russet potato
  • 1/2 pound parsnips (about 1 large or 2 medium)
  • 1 small Spanish onion, halved
  • 1/4 cup potato starch
  • 1 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons finely chopped chives
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons neutral oil, plus 1 tablespoons for brushing top
 

Suggested Toppings

  • Smoked White Fish Salad
  • Smoked Egg Salad, Pickled Red Onion
  • Whipped Cream Cheese and Everything Bagel Seasoning
  • Sour Cream or Yogurt, Sliced Cucumber, Dill
  • Curried Mayo and Cilantro
Directions

Heat the pizza oven to 350°F. Shred potatoes, parsnips and onions in a food processor with the grating attachment. Place a clean kitchen towel over a large bowl. Transfer potatoes and onion into the towel and squeeze out as much moisture as you can into the bowl. Discard the liquid that makes it into the bowl, but don’t rinse it. 

Add the squeezed mixture to the bowl. Add the potato starch, baking powder, eggs, dill, chives, salt and pepper and mix well until ingredients are thoroughly combined.

Heat the oil and butter in a 10-inch seasoned cast iron over medium-high heat until the mixture is shimmering. Remove 2 tablespoons of the mixture and transfer to a small ramekin, set aside. You can test the oil by adding a pinch of the latke mixture from the ramekin. If it sizzles upon contact, the skillet is ready. Add the latke mixture to the skillet and pat it firmly into a single even layer. Cook until the bottom is golden brown and crispy, about 10 minutes.  Brush the top of the pancake with the reserved butter/oil mixture. Transfer the pancake to the pizza oven and continue cooking until the top is golden brown and the pancake is cooked through, about 10 minutes longer, turning the pan several times (using heavy duty grill gloves).  Remove to a cooling rack and let rest for 5 minutes before turning out onto a cutting board.  

Sprinkle with a pinch of flaky salt and serve immediately cut into wedges with any of the suggested toppings.