Since baking is so much easier than frying, I find myself making this recipe almost every year for Hanukkah. Hanukkah is by far my favorite holiday, simply because of the food. Potato latkes and jelly doughnuts - could it possibly get any better? But a holiday celebrated by eating starchy fried foods to commemorate an ancient oil-related miracle is certainly a nutritionally challenging holiday. So I was curious to see if I could take my potato latkes recipe, the foolproof one that I’ve developed over the years, and make it in the oven. The short answer: Yes, it can definitely be done, and the results are delicious! These latkes are crispy on the outside, tender on the inside, and very flavorful. They are almost as good as fried ones.
Ingredients
You’ll only need a few ingredients to make these tasty latkes. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Avocado oil spray: I use it to spray the latkes prior to baking them. This oil has a high smoke point, which makes it appropriate for high-heat baking. Yukon Gold potatoes: They are very suitable for frying, including oven frying, because they are not very starchy. Onion: Make sure it’s finely chopped. You don’t want big pieces of onion in your potato pancakes. Egg: I use large eggs in most of my recipes, this one included. Salt and pepper: I use sea salt. If you use coarse kosher salt, you can increase the amount you use. Garlic powder: You can also use fresh minced garlic. Coconut flour: Helps absorb any extra liquid and helps the pancakes set. You won’t actually taste it - I use it because it’s highly absorbent. If you don’t need this recipe to be gluten-free, you can use 2 tablespoons of all-purpose flour instead.
Instructions
Baking latkes in the oven is easy! The detailed instructions are listed in the recipe card below. Here’s an overview of the steps: Mix shredded, well-drained potatoes and onions with an egg, spices, and just a little flour. I use coconut flour to keep this recipe gluten-free, but you can use all-purpose flour if you don’t mind gluten. Press mounds of the mixture into a parchment-lined baking sheet. Spray them liberally with oil. Bake until crispy, about 15 minutes per side in a 450°F oven.
Expert tip
Note that the recipe calls for parchment paper. In the past I used foil, and while the latkes brown more uniformly when baked on foil, they also tend to stick to the foil. If you use unbleached parchment paper, it should do fine in high heat baking, but to be on the safe side, look for one that specifically says you can use it for high heat baking. Another option is to use nonstick foil.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use scallions instead of onions.Spray the pancakes with olive oil or coconut oil instead of avocado oil. But check to see that the oil spray you get is suitable for high heat.This is very nontraditional, but you can add grated parmesan to the mixture for some added flavor. Try ¼ cup.
Serving suggestions
I usually arrange these latkes on a big platter and add a few small bowls with sour cream, applesauce, and - for a nontraditional topping - salsa.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them very gently, in a 200 degrees F oven. They won’t be as good as fresh, but very close.
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