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 little 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.Print
These crispy Oven Baked Baked Potato Latkes are crispy on the outside and soft in the middle. Baked in the oven, not fried!
- 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)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- oil for greasing pan (I used avocado oil)
- 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!