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DYP Latkes for Hanukkah

This week we’re making our Hanukkah latkes with not just any old potatoes; we’re making them with DYPs – Dutch Yellow Potatoes – from Melissa’s. Why DYPs? They’re the perfect cooking potato with a creamy texture and a buttery flavor. And when Melissa’s recently came out with a new DYP cookbook, “DYPs: The Perfect Everyday Potato,” we knew we had to try a latke recipe from the experts.

Dutch Yellow Potatoes

Dutch Yellow Potatoes are grown exclusively for Melissa’s in the Magic Valley region of Southern Idaho. DYPs have several advantages in cooking: They remain dense and moist when cooked, they cook much more quickly than other kinds of potatoes, and they are naturally small and uniform in size, making your baking and roasting efforts a simpler one-stop job.

This DYP latkes recipe comes from Sharon Hernandez, co-author of the book and co-founder of Melissa’s, by way of her sister (“Auntie Marcie”). The latkes are crisp and nicely flavored and go very well with sour cream and applesauce. And here’s a funny small-world thing that we only recently discovered: Way back when, Mr. Jolly Tomato’s family knew Sharon Hernandez’ family through their temple in Southern California. So while we’re eating these latkes, we like to think that one day in the past, our relatives had possibly enjoyed these very latkes together at a Hanukkah gathering.

DYP latkes

Auntie Marcie's DYP Latkes

Crisp, savory potato latkes made with Dutch Yellow Potatoes
Course Appetizer, Side Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 -20 latkes
Author Sharon Hernandez and Chef Ida Rodriguez, from "DYPs: The Perfect Everyday Potato Cookbook"


  • 1 pound Dutch Yellow Potatoes DYPs
  • 1 small onion
  • 1/4 cup matzo meal
  • 2 eggs beaten
  • 1 1/2 tsp. salt
  • 1/4 cup canola oil
  • Sour cream and applesauce for dipping


  1. Using a food processor with the grater attachment, shred the DYPs and onions. Combine with the matzo meal, eggs, and salt in a bowl, mixing well.
  2. Heat the oil in a frying pan until hot but not smoking. Drop quarter-cup portions of the DYP mixture into the pan and flatten with a spatula. Fry over medium heat, flipping halfway through, until the DYPs are cooked and the latkes are browned on both sides.
  3. Drain on paper towels. Serve warm with a dollop of sour cream and/or applesauce. Serves 4.

Want to know more about DYPs? You must check out this cookbook. Since DYPs are available year-round, the book is divided into four seasons’ worth of recipes, including appetizers, salads, soups, main courses, and desserts. There are 154 (yes, 154!) recipes in total, including some very delicious “Po-Nuts” (potato donuts). You can order the book from Melissa’s at this link, or you can find it in produce departments at select supermarkets in the U.S.

DYP cookbook authors

Chef Ida Rodriguez (left) and Sharon Hernandez display the DYP cookbook.

Blogger disclosure: I received a copy of the DYP cookbook for review. I did not receive compensation for this post; all opinions expressed are my own.



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