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Oven-Fried Potato Latkes
Delicious potato latkes with none of the mess!
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 with hot oil splattering all over the kitchen and children running underfoot – no thank you! Enter these oven-fried latkes. They’re no healthier, mind you, but they’re half the mess and so much easier than the traditional stovetop version. To make them, you’ll need two non-stick rimmed baking sheets. Be sure they are truly non-stick and in good shape, otherwise the latkes will stick.
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Oven-Fried Potato Latkes
Delicious potato latkes with none of the mess!
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
- ¼ cup all purpose flour
- 1 cup vegetable oil
- Equipment: 2 heavy non-stick rimmed baking sheets*
Instructions
- Set oven racks in center preheat oven to 425°F.
- Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
- Fill two heavy non-stick rimmed baking sheets with ½ cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the ¼-cupful onto the baking sheets, spacing the latkes about 1½ inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
- *It is very important to use non-stick baking sheets so the latkes don't stick.
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Hi Jenn,
These sound delicious! Do you think these would work in the Air Fryer? And if so, can you offer some guidance?
Thanks so much!
Maria
I don’t recommend it, Maria – sorry!
Super tasty! I do not have non-stick baking pans, so I lined my big sheet with parchment, and it worked great.
In all my years ( 6 decades), I’ve never made or eaten such marvelous latkas. What a great way to make them. My house doesn’t smell and it’s not full of smoke. There is no way of going back now.
In order to get the moisture out of my grated potatoes mixture I use a potato ricer. I also use my ricer for recipes where I need to get the liquid out of vegetables spinach or grated zucchini. Works really well.
I simplified it and used frozen shredded hash browns (defrosted with water squeezed out of them) and it worked perfectly! Delicious!
can these be frozen for future use?
Hi Fran, I’ve never frozen them, so I can’t say from experience, but a few readers have commented that they have frozen them successfully. Hope that helps!
Hi Jen,
First of all, I’m that balabusta standing over the stove frying the latkes! Please free me!!
I don’t have nonstick pans. Can I use parchment paper or oil the pans really well?
Thank you, Allyson
LOL! Unfortunately, you REALLY need newish nonstick pans for these. Sorry!
These latkes are the greatest!
Our nana first started the family on potato pancakes when she learned the recipe during an au pair job in Switzerland in the 50’s. Hers were generally pan-sized like a giant crepe. However, as the recipe was handed down orally, somewhere along the way we forgot to wring the potatoes – also they were prone to sticking and hard to flip as they were so large! And quite floppy by the end of it.
Your recipe has been a great break-through for us. The palm-sized servings are perfect. I generally cook them in a skillet, and they are really tasty and crispy.
I wish I could make them more frequently, only grating them on a box grater is a big task.
I wondered whether you might be able to recommend a good food processor, please?
Many thanks again!
Hi Savanna, So glad you like the latkes and that they have continued a family tradition! This is the food processor I have and love it. Hope that helps!
Thanks, Jenn!
Excellent recipe. Followed exactly and they were perfection.
Made for third time,,
Whoever sent in to squeeze in a clean kitchen towel THANK YOU
Gets easier every time,
This is my latke recipe for life
I am a non Jewish Irish guy. I dated a Jewish lady some time ago who practised and perfected many of her classic Jewish cooking traditions on me, to my great fortune. Latkes were a shining light, so this year I tried out a bunch of recipes. The Once Upon a Chef edition was the best, however I fried them. Some of them even made it to my family’s dinner plate. Just awesome. Now I wanna learn to make Knishes.
Made these last week and they were spectacular! They were crispy and delicious and so much easier than frying on the stovetop. Next time I will use a bit less oil, but other than that they were perfect. This is my new go-to way to make potato pancakes/latkes!
This recipe is so easy and delicious! Even my friend who was raised on latkes loved them! Great side dish to any dinner. Kids love them too!
These latkes are great & foolproof. I’ve made them several times and they are always perfectly tasty, and crunchy. There is no need for me to search for a “better” recipe. Thanks Jenn for all you great reliable recipes.
These were delicious. I used non stick aluminum foil (dull side up as directed). I didnt have any issues with sticking. I only used 1/4 cup oil and that worked for me.
Delicious!
I made a half order of these tonight for dinner. Turned out great. I used a USA Pans baking pan and nothing stuck. Served with quince-apple sauce and braised cabbage seasoned with lavender salt. I’ve never had the fried version, but both my wife and I thought these were very good.
Made these last night and they were delicious. Rather than use paper towels, I squeezed the shredded potatoes in a cotton (flour sack) towel. Leftovers reheat nicely in the toaster oven. Thank you Jen!
Great recipe. We made it yesterday for Chanukah, and we didn’t peel the potatoes. We couldn’t taste the difference. We also mixed it with sweet potatoes. It was so good.
I substitute frozen hashed brown potatoes for the fresh. Much simpler and cleaner. No change to proportion. (I also use parchment paper with no problems).
Thank you! I was wondering if I could use frozen hash browns and you answered my question. I want to make these but today I don’t have much time.