Oven-Fried Potato Latkes

Tested & Perfected Recipes

Delicious latkes with none of the mess!

latkes

Latkes, or crisp onion-scented potato pancakes, are a traditional Hanukkah dish. Go to any Hanukkah 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.

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

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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.

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

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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.)

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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.

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

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

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Serve with sour cream and applesauce, if desired.

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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

Delicious latkes with none of the mess!

Servings: Makes 18 latkes
Total Time: 40 Minutes

Ingredients

  • 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*

Instructions

  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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Reviews & Comments

  • Jenn, I made these delicious latkes today for Easter Brunch & used as the base for individual smoked salmon potato galettes & they were a big hit! I will definitely make these again. To not have the mess & time consuming task of frying the latkes stove top was awesome! Once again, a delicious, no-fail Once Upon a Chef recipe…thank you, Jenn!

    • — Susan Biebelhausen on April 21, 2019
    • Reply
  • My family is definitely hooked on these Latkes. After searching for a good recipe that didn’t make a mess of the kitchen this one is the best. I found it easier to remove the excess moisture from the potatoes by putting them on a flour sack towel and pressing the liquid out that way. This recipe has been added to our yearly Hanukkah celebration.

    • — A on April 11, 2019
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  • I loved how much easier this method is than standing over the frying pan all evening. I did decrease the oil to 1/3 cup per sheet. I also lined the sheet pans with aluminum foil and then parchment paper. I got nice crisp and browned latkes with minimal clean up! A new Hanukkah tradition.

    • — Michelle on December 13, 2018
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  • I went out and bought two new non-stick pans yesterday and used them to make these latkes. I will never use a frying pan for these again; they were perfect, and everyone loved them. I found that a 1/2 cup measuring cup to measure the batter was too big, and switched to 1/4 cup about halfway through; I didn’t get anywhere near the number predicted (I used a whole bag of potatoes and ended up with maybe 30 latkes). I also had to turn the oven up to 450 and used a little more oil. I also used peanut oil, because it can tolerate a high heat.
    Thanks so much for this time-saving and mess-sparing recipe!

    • — Jacqueline Gindler on December 6, 2018
    • Reply
  • So pleased with this technique. Great time saver, much less mess and the family loved the results. I did make some changes – I saw that someone else used parchment paper and I did the same. I find that if I heat oil to a high temperature that my non-stick pans just aren’t the same, even though they are a heavy gauge. I made two pans and set up two rectangular cooling racks on my counter to ensure that I wouldn’t have to place the baking pans on the stove top as I needed to have an element on and didn’t want to risk possibly spilling hot oil after preheating the pans and/or getting the edge of the parchment paper too close to the flame. A kitchen fire would definitely put a damper on Hanukkah. I also cooked the latkes at a lower temperature. Wanted to roast carrots at the same time and set the temp. for 375 on convection roast. I placed the latkes on the bottom two racks and the carrots on the top. Worked great – nice and crisp on the outside and beautifully moist and completely cooked inside. The bottom pan cooked a bit faster than the middle rack, as expected, but placed those latkes in the warming drawer till the others were done, in just a few more minutes. So glad I decided to look for a new option this year. So many recipes have you parboil the potatoes first or do a combination of raw and cooked to expedite cooking and avoid too crispy exteriors with under cooked interiors, but that requires many more steps. Thank you!!

    • — N. Miller on December 4, 2018
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  • These were a huge hit! Never frying on the stove again…can’t wait to convert my mom to this method!

    • — Jen Orenstein on December 3, 2018
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  • Made these last night – needed slighlty more flour than the recipe called for to keep them together but these are ABSOLUTELY PERFECT and I will never stand over a stove and fry latkes again!

    • — Erika on December 3, 2018
    • Reply
  • I do not have non-stick baking sheets to make oven fried latkes. Do you think it’s OK if I line the pans with non-stick foil instead?

    • — Marsy Borondo on December 2, 2018
    • Reply
    • Hi Marsy, I haven’t prepared these using no-stick foil, but a few readers have commented that have and have had success. Hope you enjoy!

      • — Jenn on December 4, 2018
      • Reply
  • My family was skeptical about these being as good as the fried ones but I served both side by side and the oven fried latkes were a hit. I would definitely make these again. One thing – after I heated up the oil i attempted to take aluminum sheet out of the oven but spilled some. I guess the sheey was too light. I had two additional sheet pans in oven but instead of taling out i just extended rack and loaded latkes. It worked out fine.

    • — Toby on December 2, 2018
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  • Hi. Made these last year and were great!! Will a Silipat mat work on my rimmed baking sheet (it’s not non-stick) ? Can any part of this be made ahead of time— perhaps grating the potatoes and letting them drain ahead of time while I cook a main dish? I was thinking your brisket (to reheat 45 min) but only have one oven…
    Thanks Jenn!

    • — Patricia on November 30, 2018
    • Reply
    • Hi Patricia, glad you enjoyed these! Unfortunately, I don’t think a Silpat mat will work here. Also, I wouldn’t suggest grating the potatoes ahead of time – they will discolor as they sit. While latkes are best served fresh out of the oven, if it’s just not possible, you can make them ahead and reheat them.

      • — Jenn on November 30, 2018
      • Reply
    • I made these last night, and because I’m lazy, I DID use aluminum foil to line my heavy baking sheet, but I put parchment paper on top of it to prevent sticking. They were wonderful! And — again lazy — I used Trader Joe’s Shredded Hash Browns. They’re just shredded potatoes and some dextrose (a form of sugar from corn) that prevents the potatoes from turning grey. I made the batter ahead of time and the latkes went in the oven as guests arrived. Came out on time with crispy outsides and soft insides — delicious!!

      • — Alexzandra Dow on December 3, 2018
      • Reply
  • Hello Jenn-
    This Chanukah I am definitely going to try frying latkes in the oven. Is there a way to tell if my baking pans are non-stick? I’ve had them a while and I’m not sure.
    Thanks.
    Merril

    • — Merril Feinstein on November 29, 2018
    • Reply
    • Hi Merril, Non-stick baking sheets have a bit of a sheen on them that looks like a coating. If your baking sheets are pretty old or you don’t feel confident that they are non-stick, it’s worth investing in new ones if you really want to make these. You won’t get a good result without non-stick pans. Hope that helps!

      • — Jenn on November 30, 2018
      • Reply
  • Hi. I saw cornstarch as a gluten free alternative. Have you tried other flours? If so which ones? Thank you!

    • — Ebonni B. on November 28, 2018
    • Reply
    • Personally, I haven’t Ebonni, but I suspect an all-purpose gluten-free flour would work here. Please LMK how they turn out if you try them!

      • — Jenn on November 29, 2018
      • Reply
  • Can you store the batter in fridge for a day or so before cooking?

    • — Paula on November 16, 2018
    • Reply
    • Hi Paula, Unfortunately, this batter cannot be made ahead. Sorry!

      • — Jenn on November 18, 2018
      • Reply
  • Chicago Metalic has many non stick cookie sheets-is there a model number or reference for the heavy duty one you recommend? Thanks.

    • — Sandy on November 16, 2018
    • Reply
    • Hi Sandy, I believe this is the one I have. Hope that helps!

      • — Jenn on November 18, 2018
      • Reply
  • I made these last night, along with the fiery roasted-tomato basil soup, and both were delicious, like every one of your recipes I ever made. The only thing I did different is that I put the baking sheets in the heated oven and then poured the oil in them. It made the sheets easier to carry from the countertop to the oven. You are a wonderful cook and give me the confidence to cook because I know that your recipes come out perfectly.

    • — Pascale from Atlanta on November 6, 2018
    • Reply
    • Glad you enjoyed these and that the recipes from the blog have helped with your confidence in the kitchen! 🙂

      • — Jenn on November 6, 2018
      • Reply
  • OMG. So easy and so delicious. !!!

    • — Becca on October 7, 2018
    • Reply
  • How hot should the oven be?

    • — Jan on January 29, 2018
    • Reply
    • Hi Jan, the oven temp should be 425 degrees. Enjoy!

      • — Jenn on January 30, 2018
      • Reply
  • What temperature do you bake these at? Would you adjust it for a commercial gas oven? Thanks

    • — Kate on January 18, 2018
    • Reply
    • Hi Kate, the latkes should be baked at 425 degrees. I don’t know a lot about using a gas oven so I’m not sure whether or not the temperature would need to be adjusted. Perhaps these tips will help a bit.

      • — Jenn on January 18, 2018
      • Reply
  • What a fantastic method to make latkes! I used my usual recipe, just used the oven to cook them. I didn’t read closely enough and missed the instructions to pre-heat the oiled pans (whoops!)–while my results may not have been optimal, they were still crispy & delicious! Definitely doing this again next year… the correct way…

    • — Robin on December 20, 2017
    • Reply
  • How large should the baking sheets be? I’m about to order them

    • — Laura on December 20, 2017
    • Reply
    • Hi Laura, I’d recommend 13 x 18-inches – that’s the standard size.

      • — Jenn on December 20, 2017
      • Reply
  • I could not be more impressed with these latkes. I used matzoh meal in place of the flour and added a bit of potato starch. They were shatteringly crisp on the outside with chewy middles — just the way I like em. So much less mess than the traditional way, not to mention how lovely it was not to be chained to the stove frying and flipping. A Hanukkah miracle!

    • — Lauren on December 18, 2017
    • Reply
  • Love this recipe! I’m never going to fry my latkes again! I used already shredded potatoes and really made it easy on myself. Thanks for sharing this shortcut.

    • — Lynn on December 17, 2017
    • Reply
  • Hi Jenn,
    I want to make your Latkes for Christmas Eve, but it gets so busy in my kitchen, can I make these ahead of time and warm them up. I’m thinking a couple of hours ahead.
    Thanks

    • — Erika on December 17, 2017
    • Reply
    • Hi Erika, Latkes are are best served fresh out of the oven but sometimes that’s just not possible so it’s fine to reheat them. Happy holidays!

      • — Jenn on December 17, 2017
      • Reply
  • I noticed there is no salt or pepper being added to the mixture. Would adding those alter the recipe?

    • — Maria T. on December 16, 2017
    • Reply
    • Hi Maria, there are actually 2 tsp. of salt in the mixture. There is no pepper but feel free to add. Hope you enjoy!

      • — Jenn on December 17, 2017
      • Reply
  • I love the thought of using my oven to make latkes. Most recipes, as yours does, “shred” the potatoes, but for generations my family has grated the potatoes using the (larger) star side of a box grater. Will grating this way work for your recipe?

    • — PJ on December 14, 2017
    • Reply
    • Yes, that’s fine PJ. Hope you enjoy them!

      • — Jenn on December 14, 2017
      • Reply
  • Going to try again. Last year, they tasted great but my heavy duty pans bent from high heat so oil went to one side. Had to use my frying pans. Made about 70 and froze on baking sheets. Heated at 400 for 10 – 12 minutes and came out great. Any suggestions for my baking sheets problem? It’ll be so much easier using the oven method. Thank you

    • — Nellie on December 14, 2017
    • Reply
    • Hi Nellie, sorry they turned out to be a bit high maintenance last year! If you want to ensure that you don’t have the same issue with the baking sheets, you may want to invest in some new heavier duty ones – they’re not a huge investment. I like the ones by Chicago Metallic.

      • — Jenn on December 15, 2017
      • Reply
  • Oven temp? I can’t seem to find it in the description.
    Thanks.

    • — Sharon on December 13, 2017
    • Reply
    • Hi Sharon, the oven should be set to 425 degrees. Enjoy!

      • — Jenn on December 13, 2017
      • Reply
  • My family loved these latkes. I loved not being tied to the stove. I followed your recipe exactly, though I used parchment paper on my regular baking sheets. The latkes were crispy on the edges and soft in the middle – just the way we like them. This recipe is a keeper. Thank you!

    • — Randi on December 12, 2017
    • Reply
  • Latkes turned out exactly as in the images, well baked and crispy. Thank you for the recipe!

    • — Anastasia on December 9, 2017
    • Reply
  • Made these for the first time and they came out fantastic!!! I used grapeseed oil instead of vegetable oil. Had to go out and buy 2 non-stick pans but it was well worth it. I also made this with the once upon a chef applesauce recipe which came out great and went so well. Also served with sour cream on the side. The only hard part about this recipe was draining the water from the potato mixture, I needed a bigger sieve. Overall, I loved how they came out and will be making them again.

    • — Michelle on December 4, 2017
    • Reply
  • Best latke recipe ever! I always had trouble frying latkes – this makes everything so much easier easier! The perfect latke recipe. Thanks, Jenn!

    • — Meredith on December 4, 2017
    • Reply
  • Can I use instant potatoes?

    • — Arlene on July 6, 2017
    • Reply
    • Hi Arlene, I would definitely recommend fresh potatoes here– sorry!

      • — Jenn on July 7, 2017
      • Reply
  • Made 6x the recipe. It was the absolute hit of my XMAS/Chanukah brunch! I used Simply potatoes which worked wonderfully. I had trouble getting them to brown initially and never added more oil but as there was less oil, they were easier to brown. I froze them and then cooked in a 350 degree oven for 10 minutes after defrosting. I did use non stick pans. I would suggest much less oil. Next time I will spread one layer of oil on the pan. They were delicious!

  • Easiest, cleanest, best, crispiest ever!

  • Excellent as always! I lined my pans with foil then cut parchment and added to the pans with the oil on top. Made clean up a snap. The family is already asking for them again. Perfect!

  • Sound perfect! They don’t reheat well?
    How about making the potato mixture ahead of time?
    Will it stay ok overnight?

    • Hi Marion, Latkes are are best served fresh out of the oven but sometimes that’s just not possible so it’s fine to reheat them. I wouldn’t make the potato mixture ahead of time – it will turn color.

  • This is THE best recipe for latkes. Easy and my family loved it! I added a little more onion b/c we like the onion flavor. Thank you!

  • Fabulous recipe! Reminds me of the ones we used to get in Europe at the Christmas markets. Impressed how beautifully the latkes turned out on my first ever attempt. Thank you!

  • Feel silly, but I can’t seem to find the oven temp for this recipe? Thank you!

    • No worries! The oven temp is 425 degrees.

  • How many will this recipe serve?

    • Hi Sara, it depends upon how many latkes each person eats, but the recipe makes about 18 latkes. Enjoy!

  • I’d like to double the recipe. How would you alter? stsrt over from scratch for second batch? Thanks!

    • Hi Sondra, I don’t think you need to start from scratch for another batch. I’d just double all the ingredients and, if you have enough baking sheets, you can cook them all at the same time. If not, just put the second batch in as soon as the first one comes out of the oven. Enjoy!

  • I made latkes tonite for the very first time and used this recipe. Practicing for my upcoming Hanukkah party. They were “da bomb”! Best latkes I’ve ever eaten. I try to stay away from fried food, but these were worth the caloric splurge. My neighbors agreed!

  • I tried these for Hanukkah last year and they were amazing! So much easier than frying by hand one-by-one. No one could tell the difference and with a foil-lined baking sheet, cleanup was a breeze!

  • Worked well as regular fried latkes, the oven baked sticks to the sheet even with lots of oil on a non-stick.

  • Made these last night to go alongside some steak. Fantastic! Used simply potatoes shredded hash browns. So I didn’t have to grate and drain! They are fresh not frozen, available in most supermarkets! I also don’t own a non stick baking sheet but there is a non stick aluminum foil that works perfect! Allows for easier clean up.

  • I don’t like to use non stick baking sheets. Has anyone had success with this recipe using silpat or good quality other (ie nordic ware) baking sheet, along with plenty of oil? Or other ideas?

    • I used regular, non-nonstick baking pans, and I lined them with parchment paper. I used pans that were narrower than the parchment paper, so that I could use one unbroken sheet to fully cover the bottom and sides. The oil stayed on top of the parchment during baking, and nothing stuck. 🙂

      I OCTUPLED this recipe so that 150 elementary students could taste latkes, and they were a hit! This recipe is a keeper.

  • I’ve made these twice – 2 Chanukahs in a row. They were relatively easy and fantastic.

  • Made this exactly, but instead of a non-stick baking sheet (don’t have) I lined the sheet first with heavy-duty foil, then with non-stick foil before adding the oil- turned out beautifully, and clean up was super easy!

  • I’ve never made latkes before and was dreading frying because I didn’t want to smell like a latke and get hot while making them. This recipe worked phenomenally! They came out perfectly, and everyone loved them! Can’t wait to make them again next year (or maybe sooner)

  • Omg just made them and I will never fry again in a pan. These are excellent! !!

  • This recipe was perfect. The latkes were delicious and crispy. My house did not have that lingering “fried latke smell”, nor did my hair or clothes. And best yet, there was no mess! I also enjoyed putting them in the oven, setting the timer and sitting and reading in between rather than babysitting a frying pan. I did not serve them right away. I reheated them for a few minutes at 375. I will make this recipe from now on.

  • Just made 5 batches of these for a Chanukah gathering tomorrow night. I hope they reheat OK. They sure taste delicious now, and so much less mess to clean up! Thank you so much! By the way, after reading the comments and worrying about the hot oil, I used non-stick roasting pans instead of cookie sheets. They worked great, even though the latkes were almost touching each other. I also used organic coconut oil, which worked great and did not smoke too much. Happy Chanukah!

  • If I use parchment paper do I still need to use the same amount of oil

    • Hi Michelle, I don’t recommend using parchment for this recipe — you need all the oil. Sorry!

  • These were fantastic! Thank you!!

  • Definitely use a nonstick pan if you stove-top fry. Would prefer to use the oven method, if I had the non-stick baking sheets.

  • I always make my latkes ahead because I have to make so many.

    Cool latkes completely and put in a gallon size ziplock w parchment paper between layers and freeze.
    Put frozen latkes in a preheated 375 oven on cookie sheets lined w parchment paper
    Cook until warmed
    They are great
    Ps. I put the filled baggies on a cookie sheet and place in freezer till frozen. After frozen remove cookie sheet – this holds their shape

  • What oven temperature do you fry the pancakes at ?

    • These should go into a 425 degree oven (and set oven rack(s) in center of the oven). Enjoy!

  • I made this recipe last year for a Chanukah party for University students and absolutely loved it! Worked out so well, so much easier than frying in a pan.

    I’m hosting another party this year and will need to make a lot more of them (aiming for around 35 latkes)

    Has anyone tried making these slightly early and reheating them? I was thinking about making one batch at 4 o’clock, and then putting them in the oven to warm up at 7 o’clock, just to help with the stress a bit! Has anyone tried this?

    Also was thinking about shredding the potato using my spiraliser, has anyone tried this??

    • How nice Rebecca! While you could make them in advance if necessary, I think these latkes are best served warm out of the oven. I’ve never made them using a spriraliser, so not certain how the results will differ.

  • Would parchment paper work instead of using oil? Nothing ever sticks to parchment paper, but I wonder if you need the oil to get the correct taste.

    • Hi Natalya, You definitely need the oil for latkes. Sorry!

  • Delicious! We usually cook this dish in a cast iron skillet on the stove top but if the oven is already heated or in use this works just as well. Super tasty!

  • What temp does the oven need to be?

    • Hi Tracy, It’s 425°F.

  • I made this recipe this morning, added garlic, breadcrumbs, used parchment paper with less oil. The first batch got a little overdone, but decreased the baking time and second ones came out great. Thanks, Anna

    • I baked mine at 375 degrees. Really depends on your oven. Enjoy! Anna

  • I made these with Coconut Oil. Followed the recipe exactly (except for the type of oil). They came out PERFECT!! Thank you so much. No more frying mess all over my stove!

  • BRILLIANT!!! I’ll never fry again. Two days after a latke frying marathon my house still smells like rancid oil and i was dreading having to fry again for the upcoming weekend. I’ll admit I was skeptical but so impressed with the results. Also need to admit that I didn’t read the ingredient list as thoroughly as i should have so after i had a five pound bag of potatoes shredded I was in for the long haul. I added 4 eggs + 1/2 cup self-rising flour (already has baking powder in it) and hoped for the best. Success! I’m running out to get another 2 heavy duty pans so I can make another huge batch. Thanks Jenn!!

  • What will happen if u use Idaho potato instead of russet? Thanks

    • They will be absolutely fine with Idaho potatoes.

  • How much is 2 lb potato? Meaning, about how many pieces.

    • About 3 medium potatoes

  • This is an awesome potato latke recipe! Delicious, and so much easier than pan frying on the stove.

  • I have an obsession with potato pancakes/latkes, but absolutely hate to stand in front of a pan frying them. This is my standard go to latke recipe – the cooking method is the game changer for me though! I won’t be standing in front of the stove anymore!

  • I think I need to add a warning: Many cookie sheets will WARP at temperatures recommended in this recipe, and that could send oil spilling to the bottom of your oven! After hearing my cookie sheets go POING! during Thanksgiving baking, I realized that I really should invest in expensive pans before attempting to oven-fry any latkes.

  • Used parchment and only a few tablespoons of Becel oil. Absolutely no sticking! They are awesome. (P.s., I had a bag of shredded potatoes from the grocery deli so used them. Easy peasy)

  • Hi Jenn! What kind of grater should I use for the potatoes? Had a mandolin til my husband cut his thumb off… Needless to say they are not allowed in the house anymore lol what’s next best?
    Thanks!

    • Hi Christina, I grate them in my food processor but you can also use a hand grater.

  • I made these by lining my baking sheet with baking paper and they just slid right off. No messy cleanup.

    • Great tip, Ila. I know some people were having some issues with sticking so glad to know that works.

  • Wonderful recipe but I didn’t think the oil was hot enough even after 10 mins in the preheat mode. Can I raise the temperature to 450 degrees and is safflower oil acceptable? Also, my latkes did somewhat stick even in my nonstick pan. Can I line the pans with nonstick foil first and then add the oil? But this is definitely a 5 star recipe!

    • Hi Sandy, Yes but definitely keep an eye on them as you don’t want them to burn; you may need to turn the heat back down. Safflower oil should work fine. Also, you might try lining the pan with parchment (see comments; one reader recently had some success with that).

  • Those of you who are experiencing smoke or fire in your ovens: Please tell us what OIL you used. Some cooking oils are *not* suitable for frying!

    BTW this is pretty much my latke recipe, and I can’t wait to try the oven method this year. Thanks!

  • Have you tried baking these on a Silpat mat, by any chance? I only have regular baking sheets (not a fan of “non-stick” coatings as I’ve seen them come off in the past and silver baked sweet potato fries were just really offputting!) Thanks! These look great and can’t wait to take a stab at them….

    • Hi Penny, Unfortunately, I don’t think this method would work on a Silpat mat. Sorry!

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  • We call these potato cakes (Polish) and your recipe is pretty much the same as ours. Pressing the moisture out of the potatoes is a really good idea. The one thing I hate about making them is the frying part. Your idea is wonderful. We will definitely be doing it this way next time we make them.

  • I am a hash brown lover. I love many things potato especially for breakfast or a snack. I made some changes to this because I like savory and color in things I eat. I shredded the potatoes and added them to a bowl of water w/ 2 teaspoon baking soda that I dissolved to prevent the potatoes from browning and pull the starch out of them. Since potatoes oxidize quickly after exposure to the air, I added them to the water after a pile was made under the grater as I went. To a heated pan, I added veg. oil, diced onion, scallion, 1/4 bell pepper and 3 cloves of garlic that I minced on the grater. I then seasoned and sautéed these w/ granulated garlic and onion powder, salt, black pepper, sprinkle of cayenne pepper until a bit soft.

    I strained the water of the potatoes and rinsed under tap and dabbed w/ paper towel to remove as much water as possible. Added them to a bowl and seasoned w/ salt, black pepper, garlic and onion powder, cayenne, fresh grated parmesan cheese, a dash of oregano, parsley and basil and toss together. Add 1/4 cup flour and toss. add sautéed vegs from pan and combine. Add a bit more oil to pan(do not use anew pan or clean the pan, all the flavors are here) if needed and scoop mixture into pan and flatten w/ back of scoop.
    These came out so beautiful that they bring tears to the eye. I served them w/ ketchup on the side and ranch dressing. Tasted pretty good w/ my cup of rosemary tea too. Thanks for the recipe Jenn. These were awesome. Next time I may add mozzarella and cheddar and place in the oven. They were super tasty and savory good. My taste buds are still cha cha chaing.

  • I made these over the Fourth and served them with apple sauce. Delicious, and a lot less calories than the traditional fried latkes.

  • I made these for the holidays and they were nice and crispy! It is well worth the effort to fully drain the potatoes.

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    In the ancient times, animals were also given the stature
    of Gods and Goddesses; incarnations of God or closely associated with a form
    of God. Boars are called full bloods if they are pure wild
    boars and standard if they are a result of breeding domestic pigs and
    pure wild boars.

  • The potatoes appear cooked in picture. Is that so or are the potatoes shredded uncooked? What is a tip in preventing a oven fire. Terrified of this.

    • Hi Lori, The potatoes are uncooked. I’ve never had an issue with fire but if you are nervous about it it’s fine to cook them on the stovetop.

  • 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?

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

      • A tip that we use in our family for these -add some citric acid (vitamin c) or lemon juce to the potatoe batter to prevent it from turning gray.

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

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

  • 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.

  • 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!

  • 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

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

    • 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?

    • 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.

  • 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!

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

    • — Carrie Hirshfield
    • Reply
  • 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!

  • 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.

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

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

  • 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 :^)

    • 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 :^)

      • Did using non-stick Reynolds wrap work for oven frying the latkes? Did you use any oil with that?

        • Ruth, you do not need non-stick foil for this. I pulled this from the recipe to help: 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.) Hope that helps!

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

  • 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

  • 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!

  • These are fantastic and a favorite with my kids!

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

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

  • 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!

  • Thanks for sharing! It is a great idea!

  • 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!

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

  • 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.

  • Looks really good! cant wait to try them!

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

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

  • 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. = )

  • 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?

    Thanks!
    Betty

    • oven baked potato latkes were AWFUL.
      yes. fry them. uses less oil Her recipe Is the worst one. i ever made. much too salty and too greasy. Her recipe takes forever to bake in the oven. i cannot give this recipe one star. I might dump the whole batch in the garbage. cannot serve it to company for Chanukah.

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

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

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

  • Please add me to your recipe list

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

  • 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!

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

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

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

  • 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.

  • 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.

  • 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!

  • 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! I am making these for my hubby for sure. We love hashbrowns and potato pancakes so these are right up our alley 🙂

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