If you love classic potato latkes but do not love standing over the stove frying batch after batch, this Giant Skillet Latke is the perfect solution. Made with shredded russet potatoes, shallots, fresh herbs, and a handful of simple pantry ingredients, this oversized potato latke delivers all the crispy, golden goodness of traditional latkes in one impressive skillet.
Baking a large latke in a cast-iron skillet creates the ideal balance of textures. The edges become irresistibly crisp and deeply golden while the center stays tender and flavorful. The finishing broil adds an extra layer of crunch that makes every bite satisfying. Whether you are serving it for Hanukkah, brunch, a holiday gathering, or a cozy family dinner, this giant potato latke is guaranteed to be a crowd-pleaser.
One of the secrets to a perfectly crispy skillet latke is removing as much moisture as possible from the potatoes before cooking. This extra step allows the potatoes to brown beautifully while helping the latke hold together. Fresh herbs add brightness and flavor, while a touch of olive oil helps create the signature crispy exterior.
Serve this giant latke with traditional accompaniments like applesauce and sour cream, or elevate it with smoked salmon, crème fraîche, fresh dill, or additional herbs. No matter how you serve it, this crispy potato skillet latke is a memorable dish that combines simplicity with impressive presentation.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
6 to 8 servings
6 large russet potatoes, unpeeled, scrubbed, and grated using the shredding disk of a food processor
2 medium shallots, peeled and finely processed
1 large egg, lightly beaten
⅓ cup gluten-free matzo meal or very finely ground plain matzo or panko breadcrumbs
¼ cup finely chopped scallions, chives, and parsley
1½ teaspoons kosher salt
¼ teaspoon freshly cracked black pepper
¼ cup olive oil, plus additional oil for brushing and drizzling
Extra chopped chives, for garnish
Sour cream and applesauce, for serving, optional
Prepare the Potatoes
Place the grated potatoes and processed shallots into 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 repeatedly until very little liquid remains. This step is one of the most important parts of the recipe because excess moisture can prevent the latke from becoming crispy.
Allow the liquid to collect in the bowl beneath the colander. Once you have finished squeezing the potatoes, carefully discard the liquid but leave behind the starchy residue that settles at the bottom of the bowl. This natural potato starch acts as a binder and helps hold the giant latke together during cooking.
Transfer the squeezed potato and shallot mixture back into the bowl with the reserved starch.
Make the Latke Mixture
Add the beaten egg, matzo meal, chopped scallions, chives, parsley, kosher salt, and black pepper.
Mix thoroughly until all ingredients are evenly distributed throughout the potato mixture. Every strand of potato should be lightly coated with the egg and seasonings.
Allow the mixture to rest for 10 minutes. During this time, the matzo meal will absorb some moisture, helping create a cohesive mixture that bakes beautifully.
Preheat the Oven
While the mixture rests, preheat the oven to 475°F.
Position a rack in the center of the oven to ensure even cooking.
Heat the Skillet
Place a 10-inch cast-iron skillet over medium-high heat.
Add approximately 3 tablespoons of olive oil and allow it to heat until shimmering. To test whether the oil is ready, drop a small pinch of the potato mixture into the skillet. If it immediately sizzles, the skillet is ready.
A properly heated skillet helps create a crispy crust from the moment the potatoes touch the pan.
Form the Giant Latke
Carefully transfer the potato mixture into the hot skillet.
Using a rubber spatula, press the mixture firmly into an even layer approximately ⅓ inch thick. Compressing the mixture helps prevent the latke from falling apart when flipped later.
Do not worry about creating perfectly smooth edges. The uneven strands around the perimeter become deliciously crisp and golden during baking.
Brush the surface of the latke with about 2 teaspoons of olive oil. This helps encourage beautiful browning and a crunchy finish.
Bake Until Golden
Transfer the skillet to the preheated oven.
Bake for approximately 15 minutes, or until the bottom develops a rich golden-brown color and the edges begin to crisp.
Carefully remove the skillet from the oven. Place a large heat-safe plate over the skillet and, using oven mitts, carefully invert the latke onto the plate.
Slide the latke back into the skillet so the uncooked side is facing downward.
Return the skillet to the oven and continue baking for 7 to 10 minutes, or until the second side is deeply golden and crisp.
Broil for Maximum Crispiness
Switch the oven setting to broil.
Place the skillet under the broiler for 3 to 4 minutes. This final step creates a beautifully crisp top layer and enhances the latke’s golden color.
Watch carefully throughout broiling, as the top can brown quickly.
Once the top is crisp and deeply golden, remove the skillet from the oven.
Garnish and Serve
Allow the giant skillet latke to rest for several minutes before serving. This brief resting period helps the latke set and makes slicing easier.
Sprinkle generously with chopped fresh chives for color and freshness.
Serve directly from the skillet for a rustic presentation, or carefully slide the latke onto a serving platter.
Pair with sour cream, applesauce, smoked salmon, fresh dill, or your favorite toppings.
Storage
Store leftover giant skillet latke in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices on a baking sheet and warm in a 400°F oven for 8 to 10 minutes, or until heated through and crispy again. Avoid microwaving if possible, as it can soften the crisp exterior.
Russet potatoes are ideal for this recipe because their high starch content creates the crispiest texture.
Removing excess moisture from the potatoes is essential for achieving a crunchy, golden-brown crust.
A cast-iron skillet retains heat exceptionally well and helps create an evenly cooked latke with crisp edges.
For additional flavor, try adding a pinch of garlic powder, fresh thyme, or finely chopped rosemary to the potato mixture.
This giant potato latke recipe is perfect for Hanukkah celebrations, holiday brunches, family gatherings, and special occasions when you want an easy yet impressive potato dish.
