Oven-baked potato latkes make a super yummy, starchy weeknight side dish. Baking the latkes in the oven instead of pan frying is a lot faster but still gives a crispy result. That’s super convenient when you’re busy!
Looking for an excellent and simple applesauce recipe to go with? Check out my Easy Instant Pot Applesauce.
What are Potato Latkes?
You may know potato latkes as a traditional part of the Hanukkah celebration. And while they’re best known for gracing tables during the month of December, I think you’ll love them any time of year. Just think of them like a crispy potato fritter instead of a holiday-only dish.
Potato latkes are quite simple: usually shredded potato, onion, egg, and a binder like flour are combined to make a thick batter. Then, the mixture is portioned out like you would pancakes and fried to a golden-brown.
The Easiest Way to Grate Potatoes
Hands down, the easiest way to grate potatoes for these oven-baked potato latkes is by using a food processor. (This is the one I have.) You’ll want one that comes with a grating blade. All you have to do is cut the potatoes into mana geable chunks, then run them through the food processor. Same thing goes for the onion. Peel, cut into chunks, and run it through the food processor.
If you don’t have a food processor or it didn’t come with a shredding blade, don’t give up. Bust out your handy box grater and get a bonus arm workout at the same time.
Can You Pan Fry these Oven-Baked Potato Latkes?
You totally can, and that’s the traditional way they’re made. If that brings back the nostalgia or you have the time, feel free to fry these potato latkes up in a heavy bottomed skillet (this is what I prefer). Make sure to add a generous amount of oil. Then, fry the latkes until they’re golden brown.
Frying the latkes takes a lot more time and minding, so I find the oven method to be a lot more attractive.
How to Make Oven-Baked Potato Latkes
Making these latkes isn’t complicated. However, there are a few key steps that you must do! Make sure you squeeze out as much moisture as possible after the potato and onion are grated. Otherwise, the potato latkes won’t stick together.
Also, don’t attempt to oven-bake these on foil. They’ll stick and completely fall apart when you try to remove them from the baking tray. Parchment paper is an absolute must.
Here’s a brief overview of how to make these oven-baked potato latkes:
- Preheat the oven.
- Line your baking sheet with parchment and brush with oil.
- Grate the potatoes and onion.
- Squeeze out as much moisture as you can using a clean dish towel.
- Combine the potato and onion with the egg, potato starch, salt, and pepper.
- Scoop out the batter mixture by heaping tablespoons onto the parchment paper and gently flatten.
- Bake 15 min until golden-brown on top.
- Flip and bake 10 more minutes.
If you have leftover latkes, they will reheat well. You can also wrap them tightly and freeze them for up to a month. I recommend reheating in the oven for best results.
Other Potato Recipes You Might Like
Looking for other tasty potato and sweet potato recipes? Here’s some to try out:
- Roasted Potato Wedges
- Greens with Potatoes & Sausage
- Bangers and Mash
- Hasselback Sweet Potatoes
- Apple Cinnamon Sweet Potato Hash
And if you’re looking for other delish recipes, grab a copy of The Core 4!
Oven-Baked Potato Latkes
You don’t have to celebrate Hanukkah to enjoy these irresistibly crisp potato fritters. They’re a delicious side dish for roasted meats or burgers and taste great plain or with a topping of apple sauce. Traditional potato latkes follow a very simple formula of ingredients—shredded potatoes, onion, egg, and a binder like flour or matzo crumbs—fried in oil until they’re crisp. For our version, we’ve replaced the deep fryer with a blast of heat in the oven—and the matzo with potato starch—so the latkes are still very crisp, but gluten-free and easier to prepare.
- 1/4 cup fat melted: duck fat, pastured lard, or avocado oil
- 1 pound Russet potatoes cut lengthwise into quarters
- 1 large 8 ounces onion, peeled and cut into quarters
- 2 large eggs
- 1/2 cup potato starch
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 425F. Line two large baking sheets with parchment paper. Melt your fat of choice in a saucepan over medium heat, then use a brush to lightly coat the parchment paper. Set the baking sheets and remaining melted fat aside.
Grate the potatoes and onion using a food processor fitted with a coarse grating disc. Transfer the veggies to a clean dish towel and squeeze, wringing out as much of the liquid as possible. Then quickly transfer the mixture to a large bowl and add the eggs, potato starch, salt, and pepper to the bowl, and mix well.
Use a tablespoon measure to scoop out heaping tablespoons of batter. Drop the batter onto the parchment paper and use a spatula to gently flatten into a disc. Repeat until you've used all the batter, then brush the tops of the latkes with some of the melted fat.
Bake the latkes until crispy and brown on top, about 15 minutes, then flip and bake another 10 minutes.
Serve the latkes warm with a dab of applesauce on top.
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This recipe was created and shared with permission by Mel Joulwan for our past collaboration with Paleo Magazine.
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