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.
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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.