Oven Baked Potato Latkes
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!
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: 4–6 servings 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 (or any shredded potatoes)
- 1 small onion, grated
- 2 eggs, lightly beaten
- 6 tablespoons flour (can also use matzo meal)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 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!
Can we do air fryer method in the oven? Can’t wait to try!
I’m going to use potatoes rather than had browns, how many potatoes would you suggest? So excuted to have this recipe and not have a stinky house!
It’s about 3-4 depending on the size
Hi!
We are so excited to make these!
Matzo meal vs flour? Any comments?
Might matzo meal taste more authentic?
That’s what we’ve always used when we fry them…..
I’m eager to hear any thoughts.
🕎
You can totally use either!!
Have you tried this oven method with other oils?
I’ve only used avocado oil.
I have made these at least five times. Absolutely delicious and so easy to do for a crowd of 19 as a side dish. So, so much easier than frying them.
Yes!! Love that we don’t have to fry!
Thanks for this helpful recipe, very clearly written witn nice humorous touches and great photos. I came here especially looking for guidance on cooking latkes with the oven method, I’d already prepared my batter following another recipe for Sourkraut Latkes by Danny over at Insane in the Brine (here https://insaneinthebrine.com/kraut-kimchi-latkes-potato-pancakes/?unapproved=16576&moderation-hash=fe6e09b603a57c31e71d47f527dc770b#comment-16576 and ) and I wanted to try it cooked in the oven. So, making a lovely combo between his and your suggestions, I cooked them and like the results very much.
I’m making a double batch to share at a potluck party with tasty sauces.
Thanks again for your helpful and fun recipe, and Happy Holidays to you and yours
Sounds like a lovely mash up! Thanks Nancy!
I, Catherine Harris, made this recipe today. It is a 5 star recipe. I used only 20 ounces of shredded potatoes that I shredded with my food processor. I needed 8 tablespoons of flour. Listen to Laney Schwartz: Once you can pressed the potatoes together and they hold, you are good to go. Liberally, oil (I used grapeseed oil) the bottom of a pan, lined with parchment paper for easy cleanup and place the Latkes onto them. Bake 20 mins (keep a watch you may need less time). Flip and bake another 10 mins. They turned out perfect. My husband really, really like them. You may want more than 1 onion if it is a small one. Thank you Ms. Schwartz for a great recipe!
Thank you so much Catherine!
Easy and delicious (used simply potatoes refrigerated shredded) and easy onion, with.canola oil for the pans.
Glad you liked them!
I really want to make these but I can’t find the Alexia Hash browns at any of my stores. If I have to use other plain brands, do you have any suggestions of how to supplement the flavor goodness from the alexia ones to regular just shredded hash browns? And when would you add them into the recipe?
Thank you!!!!
You can use any other brand! If there’s no other ingredients you can add more salt and or herbs or garlic powder to amp it up!
Omg same!!! Just went to my 3rd store- the other two didn’t have ANY! So I just bought another brand. I’ll report back 🙂
They turned out perfectly. I made the recipe in half for two people. Next time I will use the full recipe to have leftovers. I would also like to try making them with sweet potatoes and with beet.
Oh that would be so great with beets!
Do you think it would work using a parchment lined baking sheet?
Yes for sure!
These were a big hit! I’m never frying my latkes again. Thanks for a great recipe!
Love to hear it!!
Love this recipe! This is my second year making these and they are so good! The hardest part for me is finding the Alexia brand. I use Simply Potatoes brand and up the salt to 2 tsp. Delish!!!
Any brand will work! Glad you love it.
how well do they keep in the fridge?
can you freeze these?
thank you.
They should be ok for about 5 days and yes they would freeze well!
Hi, can latkes be done on the form of cake without flipping them over?
Probably but I’ve never tested it!
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!!!!
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!!!!
Love those subs and so glad you loved them!
Can I make them gluten free by substituting cornstarch for the flour? What would the ratio be?
That should be with a one-to-one ratio
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.
Yes!! That’s what I love most about them!
This is seriously the BEST latke recipe EVER!
Better than any fried version!!
What a compliment!
These were so delicious and incredibly easy! The whole family LOVED them and devoured them in a matter of minutes. Thank you!!!
Yay!!
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.
Whoohooo! Love that they were a big hit! Thank you so much for the great review!
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.
I’m so happy you liked them Wendy!!
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
Yeeeeeeees! I’ll never fry them again!!
Super easy and delicious. Made these a handful of times and everyone loves them. This recipe is a keeper
If using regular potatoes how many would I need?
About 3-4
How could I make these Vegan Friendly?
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!
I used egg replacer (bob’s mill) and it worked out well!
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.
And if I only have fresh potatoes but mean to cook this tomorrow… pro-tips?
Can I use parchment paper instead of oil?
There are many recipes for baked latkes where people use parchment paper. It should say good for high temp, or up to 428 deg.
Do you think they can be frozen after baked and then reheated before use?
Sure!
Yes. I freeze them in a zip lock.
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.
Do you think the recipe will work with sweet potatoes?
I do!