Crispy Baked Potato Latkes
Enjoy the crunchy perfection of these Crispy Baked Potato Latkes, a healthier alternative to the traditional fry method. Made with shredded potatoes and onions, combined with simple ingredients and baked to golden perfection, this recipe is perfect for festive occasions or as an easy side dish. Serve them warm with your choice of applesauce or sour cream for an authentic taste that everyone will love. Share them with family and friends during celebrations like Hanukkah or any time you're craving a comforting potato dish!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Potatoes
2 lbs (shredded or grated)
Onion
1 (shredded or grated)
Eggs
2 (beaten)
Salt
to taste (finely ground)
Pepper
to taste (freshly ground)
Matzo meal or Flour
1/4 cup
Baking powder
1/4 teaspoon
Nonstick cooking spray
as needed (for baking sheets)
Instructions
1
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
2
In a large bowl, combine the shredded potatoes and onion. Use a clean cloth or paper towels to drain off any excess moisture, ensuring your latkes will be crispy.
3
Add the eggs, matzo meal (or flour), baking powder, salt, and pepper to the potato mixture. Mix thoroughly until all ingredients are well incorporated.
4
Using a 1/4 cup measuring cup, scoop some of the latke mixture and form it into a patty. Place it on the prepared baking sheet and flatten slightly. Repeat until all the mixture is used.
5
Lightly spray the tops of the latkes with nonstick cooking spray to enhance the crispiness while baking.
6
Bake in the preheated oven for 15 minutes. Carefully flip each latke over and bake for an additional 10 minutes or until golden brown and crispy.
7
Remove from the oven and let cool slightly before serving. Enjoy with applesauce or sour cream on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Potato Latkes?
They are a healthier, oven-baked version of traditional fried potato pancakes made with shredded potatoes and onions.
How do I make latkes crispy in the oven?
To ensure crispiness, you must drain all excess moisture from the potatoes and onions and use a light spray of nonstick oil before baking.
What temperature should the oven be for baking latkes?
Preheat your oven to 425°F (220°C) for the best results.
Can I use flour instead of matzo meal?
Yes, you can substitute matzo meal with an equal amount of all-purpose flour.
How do I prevent the latkes from being soggy?
The key is to use a clean cloth or paper towels to squeeze out as much liquid as possible from the shredded potato mixture.
Do I need to peel the potatoes?
The recipe calls for shredded potatoes; while peeling is standard for a smoother texture, you can leave skins on for a more rustic style.
What kind of potatoes are best for latkes?
Starchy potatoes like Russets are usually best for latkes because they hold together well and get very crispy.
How long do I bake the latkes?
Bake for 15 minutes on the first side, then flip and bake for an additional 10 minutes.
Should I flip the latkes while baking?
Yes, flipping the latkes halfway through the baking process ensures they are golden brown and crispy on both sides.
How do I form the latke patties?
Use a 1/4 cup measuring cup to scoop the mixture and then flatten it slightly on a parchment-lined baking sheet.
Can I make these latkes vegan?
You can attempt a vegan version by using a flax egg or a commercial egg replacer to bind the ingredients.
Are these latkes gluten-free?
They can be gluten-free if you use a certified gluten-free flour or gluten-free matzo meal.
What should I serve with potato latkes?
They are traditionally served with applesauce or sour cream on the side.
Can I prepare the potato mixture in advance?
It is best to bake them immediately, as shredded potatoes can oxidize and turn gray if left sitting for too long.
How do I store leftover latkes?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze baked latkes?
Yes, freeze them in a single layer on a tray first, then transfer them to a freezer bag for up to a month.
How do I reheat frozen latkes?
Reheat them in a 400°F oven until they are heated through and crispy.
Why do I need baking powder?
Baking powder helps create a slightly lighter and airier texture in the potato pancakes.
Can I add other vegetables to the latkes?
Yes, shredded carrots or zucchini work well, but ensure you drain their moisture thoroughly.
How do I shred the potatoes?
You can use a standard box grater or a food processor with a grating attachment for faster results.
Why is it important to drain the liquid?
Removing liquid prevents the latkes from steaming, which allows them to brown and crisp properly in the oven.
What is a healthy alternative to frying latkes?
Baking them at a high temperature with a small amount of cooking spray is a great low-fat alternative to deep frying.
Is this recipe suitable for Hanukkah?
Yes, these are perfect for Hanukkah celebrations or any festive occasion.
Can I use a different type of onion?
Yellow or white onions are most common, but red onions can be used for a slightly different flavor profile.
What if I don't have nonstick cooking spray?
You can lightly brush the tops of the latkes with a high-heat oil like vegetable or avocado oil.
How many latkes does this recipe make?
Using 1/4 cup scoops, this recipe typically makes approximately 12 to 16 latkes.
Are these latkes suitable for vegetarians?
Yes, this recipe is completely vegetarian.
Can I use frozen shredded potatoes?
You can, but make sure they are fully thawed and very well-dried before mixing with the other ingredients.
What seasoning is used in this recipe?
This recipe uses simple salt and pepper to taste, highlighting the flavor of the potatoes and onions.
Does this recipe use oil?
It uses a small amount of nonstick cooking spray to help crisp the exterior without submerging them in oil.