These crispy Oven Baked Baked Potato Latkes are crispy on the outside and soft in the middle. Baked in the oven, not fried!
It’s the most wonderful time of the year. Wrong song? No matter what you celebrate it’s my most favorite time of year, mainly because of the food! Shocking I know. And I can’t quite figure out why I’ve never thought to put potato latkes in the oven? It’s GENIUS you guys. GENIUS.
Oven Baked Potato Latkes are the next best thing since, I don’t know, like ever. I love them so much, let me count the ways.
1. They’re crispy and crunchy on the outside and soft in the middle, as if they were fried but they’re not!
2. Your stove top stays CLEAN, no splattering oil for hours on end.
3. Your house doesn’t smell like fried food for the next 3 weeks straight.
Are you convinced yet?
When they’re done baking, you can simply turn down the heat and leave them warming in the oven until you’re ready! I told you, genius. You wanna know what else I did? I used frozen shredded potatoes and it was kind of amazing!
Yeah you guessed it. I used my favorite frozen potato brand, Alexia and I can’t tell you how easy it was. Such a time saver. These hash browns specifically made it so simple because they’re already lightly seasoned, so you don’t need to add much to them at all. I picked them up at my local Ralph’s in the frozen section and a few hours later I had latke perfection.
I realize that my jewish grandmother might not approve of the frozen potato/oven baked method, but you know what? If she tasted these, I dare to say she might even like them better!
I can do all the savory cooking but if you’re looking for the perfect dessert for Hanukkah to go with these, check out the Jelly Donuts from Frosting and Fettuccine. They’re to die for!
So happy Hanukkah to those who celebrate and OMG go make these latkes like NOW!
This post is sponsored by Alexia. Thank you for supporting the brands that I love.
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Oven Baked Potato Latkes
- Yield: 6 1x
Description
These crispy Oven Baked Baked Potato Latkes are crispy on the outside and soft in the middle. Baked in the oven, not fried!
Ingredients
- 1 (28 ounce) bag Alexia Yukon Gold Hashed Browns
- 1 small onion, grated
- 2 eggs, lightly beaten
- 6 tablespoons flour (can also use matzo meal)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- oil for greasing pan (I used avocado oil)
Instructions
- Defrost the hashed browns in the fridge overnight or on the counter for several hours. Once defrosted, place the potatoes in a strainer and squeeze out all the extra liquid. I use a paper towel or clean dish towel to get out as much moisture as possible.
- Preheat the oven to 425 degrees. In a large bowl mix the potatoes, onion, eggs, flour, salt, garlic powder and pepper until well combined. If mixture seems very wet, add a couple more tablespoons of flour. Mixture should be slightly wet, but able to hold together if pressed gently.
- Grease a baking sheet with avocado oil. Don’t be shy, you don’t want the potatoes to stick! Scoop about a golf ball sized amount of the mixture and form a flat pancake like latke with your hands. Try to make sure the latke is the same thickness throughout so it cooks evenly. It doesn’t have to be perfect, they’re meant to look rustic and those crispy edges are the best!
- Bake for 20 minutes on one side, then flip and bake for 10 more minutes. You can do two batches at the same time or remove the first batch and continue. Latkes can be kept warm in a 170-200 degree oven until ready to eat!
- Serve with applesauce, sour cream or your favorite toppings!
Comments
Debi Dorman
I made this recipe but substituted potatoes with shredded zucchini, carrots and turnips. Everything else was the same as your recipe and it turned out fantastic!!!!! Thank you for creating your recipe!!!! Winner!!!!
★★★★★
Debi Dorman
I made this recipe but substituted potatoes with Shredded zucchini, carrots and turnover. Everything else was the same as your recipe and it turned out fantastic!!!!! Thank you for creating your recipe!!!! Winner!!!!
★★★★★
Laney Schwartz
Love those subs and so glad you loved them!
Debi Dorman
★★★★★
Nancy
Can I make them gluten free by substituting cornstarch for the flour? What would the ratio be?
Laney Schwartz
That should be with a one-to-one ratio
Debi Dorman
★★★★★
Sally
We made these for New Year’s Eve and they were a hit! So much easier and less mess than making them on the stovetop.
★★★★★
Laney Schwartz
Yes!! That’s what I love most about them!
Michelle
This is seriously the BEST latke recipe EVER!
Better than any fried version!!
★★★★★
Laney Schwartz
What a compliment!
Jacqueline
These were so delicious and incredibly easy! The whole family LOVED them and devoured them in a matter of minutes. Thank you!!!
★★★★★
Laney Schwartz
Yay!!
Jessica
YUM!!! It was SO nice to have an easy way to prep, cook, and clean up. These latkes have so much flavor! I made 24 of them and they were GONE in seconds. Definitely bringing back next Hanukkah, if not sooner. Thanks for another hit recipe, Laney! It’s always nice when you have something delicious without the hard work.
★★★★★
Laney Schwartz
Whoohooo! Love that they were a big hit! Thank you so much for the great review!
Wendy G
I made these to serve with the Crockpot Brisket, which was a big hit. I bought a bag of refrigerated hash browns which was smaller than a bag of frozen, so scaled back the other ingredients. These were so easy to make and delicious. Served with sour cream. My husband loved them. Thank you for both recipes, I’ll make them again.
★★★★★
Laney Schwartz
I’m so happy you liked them Wendy!!
Brenda Paul
How brilliant! I’ve been frying my latkes for years. This was a wonderful way to prepare them and you saved about an hour of my life. I used real potatoes and my own recipe, but baked them according to your instructions. My husband is also gratetful, as he always helps me fry.
************* rating
★★★★★
Laney Schwartz
Yeeeeeeees! I’ll never fry them again!!
Yvette
Super easy and delicious. Made these a handful of times and everyone loves them. This recipe is a keeper
★★★★★
Erica
If using regular potatoes how many would I need?
Life is but a Dish
About 3-4
Julie
How could I make these Vegan Friendly?
Mary
We made these using JustEgg (3 tbsp/egg) and it worked perfectly! Vegan and delicious! And so, so, SO much easier than latkes are normally!
★★★★★
Michael
I used egg replacer (bob’s mill) and it worked out well!
Denice
I made these today with a direct replacement of flax egg for the real egg. I think you could use a tad bit less water on the flax egg and let it all sit together and will not end up needing extra flour as I did. Turned out great.
Samantha Mairson (Dougherty)
And if I only have fresh potatoes but mean to cook this tomorrow… pro-tips?
Elisa Simkovitz
Can I use parchment paper instead of oil?
Linda
There are many recipes for baked latkes where people use parchment paper. It should say good for high temp, or up to 428 deg.
Betsy
Do you think they can be frozen after baked and then reheated before use?
Life is but a Dish
Sure!
Rita Votava
Yes. I freeze them in a zip lock.
Susan
On the bag for the hash browns it says not to defrost. You would have to with this recipe. I don’t want anyone to get food poisoning. I would defrost overnight in the refrigerator as you did.
Jordan C
Do you think the recipe will work with sweet potatoes?
Life is but a Dish
I do!