Make a crispy golden giant skillet latke with russet potatoes, shallots, and fresh herbs for Hanukkah, holiday brunches, or family meals.
Crispy around the edges, tender in the center, and beautifully golden, this Crispy Golden Giant Skillet Latke Recipe transforms the traditional potato pancake into an impressive family-style dish. Instead of frying individual latkes in several batches, the entire potato mixture cooks in one cast-iron skillet.
Russet potatoes provide plenty of natural starch, helping the giant latke hold together while developing its crisp exterior. Shallots bring mild savory flavor, while scallions, chives, and parsley add freshness. Matzo meal or breadcrumbs absorb excess moisture and give the potato mixture additional structure.
Serve this giant skillet latke for Hanukkah, holiday brunches, family gatherings, or any meal that calls for a comforting potato side dish. Traditional sour cream and applesauce are excellent accompaniments, but smoked salmon, fresh dill, or other savory toppings can make it even more special.
Directions
Step 1: Drain the Potatoes
Place the grated potatoes and processed shallots in a large colander set over a large mixing bowl.
Using clean hands, thoroughly mix and squeeze the potato mixture to release as much moisture as possible. Continue squeezing until very little liquid remains. Removing the moisture is essential because wet potatoes can prevent the latke from becoming crisp.
Allow the extracted liquid to collect in the bowl beneath the colander.
Carefully pour off and discard the liquid, leaving the starchy residue settled at the bottom of the bowl. This natural potato starch acts as a binder and helps the giant latke stay together.
Return the squeezed potato and shallot mixture to the bowl with the reserved starch.
Step 2: Make the Latke Mixture
Add the beaten egg, matzo meal or breadcrumbs, chopped scallions, chives, parsley, kosher salt, and black pepper.
Mix thoroughly until the egg, herbs, seasonings, and binder are evenly distributed. Every strand of potato should be lightly coated.
Let the mixture rest for 10 minutes. This resting period allows the matzo meal or breadcrumbs to absorb some of the remaining moisture, creating a more cohesive mixture.
Step 3: Preheat the Oven
While the potato mixture rests, preheat the oven to 475°F. Position an oven rack in the center to encourage even cooking.
Step 4: Heat the Skillet
Place a 10-inch cast-iron skillet over medium-high heat. Add approximately 3 tablespoons of olive oil and heat until shimmering.
Test the oil by adding a small pinch of the potato mixture. If it immediately sizzles, the skillet is ready. Starting with a properly heated pan helps create a crisp crust as soon as the potatoes touch the surface.
Step 5: Form the Giant Latke
Carefully transfer the potato mixture to the hot skillet. Use a rubber spatula to press it firmly into an even layer approximately 1/3 inch thick.
Compressing the mixture helps the giant latke hold together when it is flipped. The edges do not need to be perfectly smooth. Loose potato strands around the perimeter will become especially crisp and golden.
Brush the surface with approximately 2 teaspoons of olive oil to encourage even browning.
Step 6: Bake the First Side
Transfer the skillet to the preheated oven. Bake for approximately 15 minutes, or until the bottom is richly golden and the edges are beginning to crisp.
Step 7: Flip the Latke
Carefully remove the hot skillet from the oven. Place a large heat-safe plate over the skillet. Wearing oven mitts and holding the plate securely in place, carefully invert the skillet so the latke releases onto the plate.
Return the skillet to a stable surface, then gently slide the latke back into it with the uncooked side facing downward.
Step 8: Bake the Second Side
Return the skillet to the oven and bake for another 7 to 10 minutes, or until the second side is deeply golden and crisp.
Step 9: Broil Until Crispy
Switch the oven to the broil setting. Place the skillet under the broiler for 3 to 4 minutes, or until the top develops a crisp, deeply golden finish.
Watch the latke carefully because the surface can brown quickly under the broiler.
Step 10: Garnish and Serve
Remove the skillet from the oven and let the giant latke rest for several minutes. This short resting period allows it to set and makes slicing easier.
Sprinkle generously with chopped fresh chives. Serve directly from the skillet for a rustic presentation, or carefully slide the latke onto a serving platter.
Cut it into wedges and serve warm with sour cream, applesauce, smoked salmon, fresh dill, or your favorite toppings.
Notes
Russet potatoes are ideal for this recipe because their high starch content helps create a crisp exterior and cohesive center.
Squeezing out as much moisture as possible is one of the most important steps. Excess liquid can produce a soft latke and may cause it to break during flipping.
Do not discard the starch collected at the bottom of the bowl. Returning the potato mixture to this natural starch gives the latke additional binding power.
A well-seasoned cast-iron skillet retains heat efficiently and helps the latke develop evenly browned, crisp edges.
Use a large heat-safe plate that completely covers the skillet when flipping the latke. The skillet and oil will be extremely hot, so keep both hands protected with oven mitts.
For additional flavor, add a small pinch of garlic powder, fresh thyme, or finely chopped rosemary to the potato mixture.
To make the recipe gluten-free, choose gluten-free matzo meal, finely ground gluten-free matzo, or gluten-free panko breadcrumbs. Check all packaged ingredients for appropriate gluten-free labeling and prevent cross-contact during preparation.
Store leftover giant skillet latke in an airtight container in the refrigerator for up to 3 days.
To reheat, arrange individual slices on a baking sheet and warm them in a 400°F oven for 8 to 10 minutes, or until heated through and crisp. Avoid microwaving when possible because it can soften the exterior.
