About the Recipe
Make crispy oven-baked potato latkes with tender centers and golden edges. This easy no-frying recipe is perfect with applesauce and sour cream.
These Crispy Oven-Baked Potato Latkes have deeply golden edges, tender centers, and the comforting flavor of traditional potato pancakes without the mess and extra work of frying. Made with russet potatoes, sweet onions, eggs, and simple seasonings, they are an easy addition to Hanukkah celebrations, family dinners, weekend brunches, and holiday gatherings.
Russet potatoes are especially suited to this recipe because their high starch content helps the latkes hold together while developing a crisp exterior. Vidalia or yellow onions add mild sweetness that complements the savory potatoes, while baking powder helps keep the centers pleasantly light.
Removing as much moisture as possible from the shredded potatoes and onions is the key to achieving the best texture. Serve the latkes hot from the oven with applesauce, sour cream, or both for a classic combination of savory, tangy, and sweet flavors.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Ingredients
6 large russet potatoes, peeled
2 Vidalia or yellow onions
3 large eggs
1 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
Applesauce, for serving
Sour cream, for serving
Directions
Step 1: Prepare the Oven
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
Step 2: Grate the Potatoes and Onions
Using the shredding attachment of a food processor, grate the peeled potatoes and onions. A box grater may also be used.
Transfer the grated potatoes and onions to the center of a large, clean kitchen towel.
Step 3: Remove the Excess Moisture
Gather the corners of the towel and twist them tightly over the sink. Squeeze firmly to remove as much liquid as possible.
Open the towel, loosen the potato and onion mixture, and squeeze it again to remove any remaining moisture. Removing this liquid is essential for producing crispy oven-baked potato latkes.
Step 4: Prepare the Latke Mixture
In a large mixing bowl, whisk together the eggs, kosher salt, baking powder, and black pepper until thoroughly combined.
Add the drained potatoes and onions. Stir until the shredded vegetables are evenly coated with the egg mixture.
Step 5: Shape the Latkes
Portion the mixture into evenly sized mounds and arrange them on the prepared baking sheet, leaving a little space between each one.
Gently flatten each mound into a pancake approximately 1/2 inch thick. Keeping the latkes at an even thickness will help them bake uniformly.
Step 6: Bake the Latkes
Bake for approximately 40 minutes, or until the latkes are deeply golden around the edges, crisp on the outside, and tender in the centers.
If desired, carefully flip the latkes halfway through the cooking time to encourage even browning on both sides.
Step 7: Serve
Transfer the hot latkes to a serving platter. Serve immediately with applesauce, sour cream, or both.
Notes
Removing excess moisture from the grated potatoes and onions is the most important step for achieving crispy latkes. Do not skip the squeezing process.
Russet potatoes work especially well because their high starch content helps create crisp exteriors and tender centers.
Grate the potatoes shortly before mixing and baking them because shredded potatoes can begin to discolor when exposed to air.
Shape the latkes to a consistent thickness so they bake evenly. Thinner latkes will generally develop crisper edges.
For additional flavor, mix a pinch of garlic powder, onion powder, or chopped fresh chives into the latke mixture.
To prepare the latkes ahead, bake them completely and allow them to cool. Reheat them in a 375°F oven for 8 to 10 minutes, or until hot and crisp.
Store leftover latkes in an airtight container in the refrigerator for up to 3 days.
To freeze the latkes, arrange them in a single layer and freeze until firm.
Transfer the frozen latkes to a freezer-safe container and freeze for up to 2 months. Reheat them directly from frozen in a 375°F oven until heated through and crisp.
