If you love traditional potato latkes but want a lighter, easier cooking method, these Crispy Oven-Baked Potato Latkes are the perfect solution. Made with simple ingredients like russet potatoes, sweet onions, eggs, and seasonings, these baked potato pancakes develop a beautifully golden, crispy exterior while staying tender and flavorful inside.
Unlike classic fried latkes, this oven-baked version eliminates the mess and excess oil while still delivering the comforting texture and savory taste that make latkes such a beloved favorite. Whether you are preparing them for Hanukkah celebrations, serving them alongside a family dinner, or enjoying them as a satisfying snack, these crispy baked latkes are sure to become a staple recipe.
Serve them warm with traditional toppings like applesauce and sour cream for the perfect balance of savory and sweet flavors.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Yield
8 servings
6 large russet potatoes, peeled
2 Vidalia or yellow onions
1 teaspoon kosher salt
2 teaspoons baking powder
¼ teaspoon freshly ground black pepper
3 large eggs
Applesauce, for serving
Sour cream, for serving
Prepare the Oven
Preheat your oven to 325°F.
Lightly grease a large baking sheet or line it with parchment paper for easier cleanup. Having the baking sheet ready before shaping the latkes helps streamline the process and ensures even baking.
Grate the Potatoes and Onions
Using the shredding attachment of a food processor, grate the peeled potatoes and onions. If you do not have a food processor, a box grater works just as well, although it requires a bit more effort.
Transfer the grated vegetables to the center of a large clean kitchen towel.
Gather the corners of the towel and twist tightly over the sink. Squeeze firmly to remove as much liquid as possible. This is one of the most important steps for achieving crispy oven-baked potato latkes.
Open the towel, loosen the potato mixture, then squeeze again to remove any remaining moisture. The drier the potatoes, the crispier the finished latkes will be.
Make the Latke Mixture
In a large mixing bowl, whisk together the eggs, kosher salt, baking powder, and black pepper until fully combined.
Add the drained potato and onion mixture to the bowl. Stir thoroughly until every strand of potato is coated with the egg mixture.
The mixture should feel moist and hold together when pressed. If it seems overly dry and crumbly, beat an additional egg and mix it in until the texture is cohesive.
Shape the Latkes
Using your hands or a measuring cup, portion the mixture into evenly sized mounds.
Gently flatten each mound into a pancake shape about ½ inch thick. Arrange them on the prepared baking sheet, leaving a little space between each latke to allow for even browning.
Pressing them into uniform thickness helps ensure they cook evenly and develop a crisp exterior.
Bake Until Golden and Crispy
Place the baking sheet in the preheated oven and bake for approximately 40 minutes.
The latkes should become deeply golden brown around the edges and develop a crispy crust on the top and bottom.
If desired, carefully flip the latkes halfway through baking for even browning on both sides.
The finished latkes should be crisp on the outside while remaining soft and flavorful in the center.
Serve and Enjoy
Transfer the hot latkes to a serving platter and serve immediately.
Top with cool sour cream, sweet applesauce, or both for a traditional presentation. They also pair wonderfully with smoked salmon, fresh herbs, or a dollop of Greek yogurt for a modern twist.
These baked potato pancakes are delicious as a holiday side dish, brunch item, appetizer, or comforting snack any time of year.
Removing excess moisture from the potatoes and onions is the key to achieving the crispiest texture. Do not skip the squeezing step.
Russet potatoes are ideal because their high starch content helps create a crispy exterior while maintaining a tender interior.
For extra flavor, add a pinch of garlic powder, onion powder, or chopped fresh chives to the mixture.
To make ahead, bake the latkes completely and allow them to cool. Reheat in a 375°F oven for 8 to 10 minutes until crispy again.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked latkes in a single layer, then transfer to a freezer-safe container for up to 2 months. Reheat directly from frozen in a 375°F oven until heated through and crisp.
