Oven-Fried Potato Latkes


Latkes, or crisp onion-scented potato pancakes, are a traditional Jewish holiday dish. Go to any Hanukah party and you’ll find an apron-clad Jewish mother or grandmother standing at the stove frying and doling them out – a tradition I loved and cherished until I became the poor mother who had to make them. Cooking short-order style, hot oil splattering all over the kitchen, children running underfoot – no thank you! Enter these oven-fried latkes. They’re no healthier, mind you, but just as good, half the mess and so much easier.


As a rule, I try not to share recipes here that might only appeal to a certain group of people but latkes are so good, they deserve to break out into the mainstream. If you like hash browns or a classic French potato galette, I can guarantee you’ll love them. Plus they go beautifully with meat and make a delicious and inexpensive holiday hors d’oeuvre, served plain or as little canapés.

Begin by coarsely grating the potatoes and onion together in a food processor or by hand.


Transfer the potato mixture to a fine sieve and press down firmly with a paper towel to remove excess moisture. Repeat a few times with fresh paper towels until most of liquid is drained.


Combine the potato mixture with the eggs, salt, baking powder and flour.


Next, get your pans ready. You’ll need two non-stick rimmed baking sheets. Pour 1/2 cup of oil on each one. Don’t be tempted to line the pans with foil to save time on clean-up; I’ve tried it and the latkes stick. With the non-stick pans, the pancakes slide right off and clean up is a breeze. (I cannot emphasize enough the importance of non-stick pans for this recipe; if you don’t use them, the latkes will stick.)


Place the pans in the oven for ten minutes to heat the oil. Wearing oven mitts, carefully remove the hot pans from the oven and drop the potato mixture by the 1/4-cupful on the baking sheets. Flatten just slightly with the bottom of the measuring cup.


Bake for about 20 minutes, until the first side is golden brown. Then carefully remove the pans from the oven and flip the latkes.


Continue baking until the latkes are crisp and brown all over, about 10 minutes more. Drain on a large platter lined with paper towels.


Serve with sour cream and applesauce, if desired.


Enjoy and Happy Hanukah to all who celebrate!

Note: Latkes are best served warm out of the oven. I do not recommend making them ahead of time.

Oven-Fried Potato Latkes

Print Recipe
Servings: Makes 18 latkes
Total Time: 40 Minutes


  • 2 pounds russet potatoes (2-3)
  • 1 medium yellow onion, peeled (about the size of a baseball)
  • 2 large eggs
  • 2 scant teaspoons salt
  • 2 teaspoons baking powder
  • 1/4 cup all purpose flour
  • 1 cup vegetable oil
  • Equipment: 2 heavy non-stick rimmed baking sheets*


  1. Set oven racks in center preheat oven to 425 degrees.
  2. Peel the potatoes, then coarsely grate them with the onion together in food processor or by hand using a box grater. Place potato mixture in a fine sieve and press down firmly with paper towel to remove excess moisture. Stir and repeat a few times with fresh paper towels until liquid is mostly drained. Transfer potato mixture to bowl and mix in eggs, salt, baking powder and flour.
  3. Fill two heavy non-stick rimmed baking sheets with 1/2 cup oil each. Place pans in oven for 10 minutes to heat the oil. Wearing oven mitts, carefully remove pans from oven. Drop batter by the 1/4-cupful onto baking sheets, spacing about 1-1/2 inches apart. Using the bottom of the measuring cup or a spoon, press down on pancakes to flatten just slightly. Bake for 15-20 minutes, or until bottoms are crisp and golden. Carefully remove pans from oven and flip latkes (tongs are the best tool as a spatula may cause oil to splatter). Place pans back in oven and cook until latkes are crisp and golden brown all over, about 10 minutes more. Remove pans from oven and transfer latkes to large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
  4. *It is very important to use non-stick baking sheets so the latkes don't stick.



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  • These look fantastic! I am making these for my hubby for sure. We love hashbrowns and potato pancakes so these are right up our alley :)

  • I am going to try these for sure! We love latkes for Hanukkah but I hate the mess. What a great idea.

  • These look fantastic! We often enjoyed these growing up; not because we are Jewish, but because my parents knew good food!

    I made the fettuccine bolognese yesterday and it was a huge hit. I have two teenagers that went back for seconds…and thirds!

    Thank you for sharing this recipe!

  • Just had to add – if you have a potato ricer, they are perfect for removing the water before cooking. I use that method for hash browns.

  • I love latkes. I have also done a vegetable version of this adding grated carrots and zucchini to the potatoes and onions. Great recipe. Thank you.

  • Roz

    I’ve never, ever made latkes, but just need to jump in and make those little beauties! Thanks!

  • These are unbelievable! Thank you have changed the way I make latkes!!!!

  • These were the best latkes I have ever had! Thanks for the recipe.

  • Shauna

    I always say I am going to make Latkes and then never do because of the hot oil, short-order style of cooking…I am using your recipe tonight! Yum!

  • Kim

    I made these last night for my boyfriend and his friend. Absolutely delicious!! I cant wait to make them again.

  • Wendy

    Please add me to your recipe list

  • m duncan

    definately want to try this. hate the mess of frying. this will allow me to have potato pancakes more often. thank you.

  • Linda

    Using a sieve to remove the moisture is a great technique. Really makes a difference in the final result. Thanks for the good advice.

  • Jen

    I made these a few weeks ago and they were a huge hit! No frying so no mess.

  • Betty Harrison

    Hi there!
    I made these for my family for Hanukkah (late, since my niece was in Scotland for a college semester). We loved how easy it was to do in the oven, but 2 issues came up that I’m not sure how to overcome:

    1. First, although my oven was at the correct temperature (I use an oven thermometer) the oil smoked so much when we went to take the pans out the first time, that the whole house filled with smoke.

    2. The taste was good – but something was still missing… I did follow the recipe, but they didnt quite taste like the stove top kind. Any suggestions?


  • Rebekah

    THESE ARE AWESOME !!! I have tried a ton of different recipes but like this one the best and heres why. Most Latkes and most go soggie quick and these are nice and crisp. Like them best with sourcream and my husband likes them best with apple sauce, both are good. = )

  • Meg F.

    I am totally in the mood for breakfast even though it’s the middle of the afternoon. These look perfect!

  • PJ

    wow, love the idea that I can oven fry them!

  • Miora

    Looks really good! cant wait to try them!

  • These just have to be a little healthier than frying. The certainly are not as messy. That’s why I don’t fry. The clean up is too much work. I forget how good something tasted fried after I clean up.

  • Lesley

    Much neater way to make latkes and my kids like them better because they’re not as greasy. Excellent recipe.

  • Laura L

    Thanks for this. As an added comment, my church makes these (in Schuylkill County, PA, they’re called “bleenies”) and people love them here, regardless of nationality. My kids love them!

  • Thanks for sharing! It is a great idea!

  • Claire

    I tried these for Hanukah, and they were a huge success. They have the perfect combination of warm, tender inside and crispy exterior. Thank you!

  • Ron

    Every bit as good as the more “traditional” pan-fried ones – but easier and the pancakes come out really well – crisp and uniform.

  • Delene

    This is such a great idea. I love latkes, but absolutely hate the mess of frying things.

  • Katie Murry

    These are fantastic and a favorite with my kids!

  • Laurie

    What a great idea!
    I cut back on the oil a little bit and it didn’t affect the cooking process at all.
    And I used a scallions for a bit of color.
    I like the other comment about using shredded carrot & zucchini as well. May try that next time!

  • Carly

    I dont eat fried foods. I just dont. If I am in Israel, I will eat falafel but thats the main exception. These were a delicious amazing not-substitute. The whole family loved them. SO good and SO easy.

    Use a heavy pan, one that wont warp when the oven heats up – its annoying.

    These are awesome

  • A great variation of my mother’s homestyle potato cakes. Very tasty and I love the oven method.

  • Holly

    Pinned this recipe a while back and finally got around to making it today to bring to Rosh Hashanah dinner. I had 14 potatoes so since the original recipe called for 3 potatoes I multiplied the recipe by 4… not a great idea :^( I thought that 8ish teaspoons of salt was an awful lot so I reduced it to 5 teaspoons. They came out WAY too salty. On a positive note, I loved the oven frying method and will definitely make this recipe again… albeit with much less salt! Thanks for the recipe :^)

    • Holly

      Also, I used nonstick pans as the recipe states but I still had a bit of sticking… I think that next time I will use non-stick Reynolds aluminum foil because nothing sticks to that! I love that stuff :^)

  • Using the oven is genius! I love latkes but can never make them fast enough. Delish!

  • Perfect way to make Latkas without getting grease all over the kitchen! Thanks for great recipe idea.

  • PaulainVA

    I’m always looking for new breakfast brunch dishes, but so many of them are on the sweet side. Not my thing. These latkes are delicious and quite easy to make. I garnished some with a little sour cream and chives, and others with a little smoked salmon and dill.

  • I made these with cornstarch instead of flour to make them gluten free and they turned out great! I love potato latkes but usually can’t eat them out in restaurants so this is perfect to make at home. Thanks!

  • Carrie Hirshfield

    Loved these for the Holidays! Perfect that you don’t need to fry them, great option and just as delicious!

  • Judy

    I used to live in Bnei Brak which is a very religious area. I’m not. Anyway I’d popped into a neighbor and she was making latkas that were like little pancakes. She put the potatoes onion egg flour salt and pepper into the blender. Then spoonfuls put into the oil. They were delicious. The only problem was by the end I was left with cold ones or over fried from the oil but the kids loved them. Yours look like I want to eat them right now at 2.30am in bed. With 2 cats watching me!

  • mary

    I did something wrong I bought russet potatoes shredded them and they turned gray and tasted awful. Not sure what I did wrong.

    • Jenn

      Hi Mary, That is very strange. It could be how they were stored or the type of pan you used. Did they turn gray before or after you cooked them?

    • Hariet

      If potatoes sit out too long before they are fried or baked they turn grey. Grating them alternately with the onion helps. If you are not going to cook them right away you have to keep them soaking in water and when ready to mix in other ingredients, drain really well. Squeeze out the water with your hands. Mix in other ingredients and oven or pan fry.

  • Candi

    Hi Jenn,
    As you know Hanukkah starts Thanksgiving… I am trying to combine both traditions with out over shadowing turkey day. What are your thoughts on sweet potato latkes?? Should I change anything? I am thinking if making them as an app with some kinds of spice nut garnish. Thoughts, suggestions… Comments! and yes I am already obsessing over Thanksgiving

    • Jenn

      Hi Candi, You can use this recipe for sweet potato latkes (minus the spices if you want to make them kid-friendly, although they are incredible as is):

      link to onceuponachef.com

      But you can use the oven frying technique used in this recipe. Let me know if you have any questions :)

  • Mo

    I was so excited to make these for my stepdaughter–who has proclaimed on multiple occasions how much she loves latkes. She was so happy to see a tray of latkes awaiting her in the kitchen this morning! I thought I was somewhat conservative with the salt this go ’round, but I’ll be even more so next time. Also, I used 3 potatoes and doled out what I thought were reasonable portions, but I only ended up with about 9-10 latkes. The latkes—though salty—were great and easy to make!

  • Jessica

    Believing that I simply HAD to use low-sided non-stick pans as the recipe asserted, I ran out to buy a pair for this recipe. I wound up with oil on my kitchen floor and an oil fire in my oven….which mercifully burned itself out before the firemen arrived! The pans were so awfully hot I couldn’t handle them safely. So I finished the job using my initial idea…I “oven-fried” my latkes, with great success, in my deep sided calphalon roasting pan.

  • Betty

    Can frozen shredded potatoes be used in place of the russets cooked. These sound yummy!!

    • Jenn

      Hi Betty, I’m afraid frozen won’t work as well. Sorry!

  • Susan

    Jennifer – these look like a perfect side dish to serve at Easter brunch! However, I have to prepare the brunch at my Mom’s house 1 1/2 hours away…do you think if I make the batter at home and refrigerate that it will turn gray before cooking at Mom’s house?

    • Jenn

      Hi Susan, Unfortunately, I think it might. Sorry!

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