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    Oven Baked Potato Latkes

    Nov 30, 2018 / by Laney Schwartz / 22 Comments(updated Nov 26, 2021)
    ★★★★★ from 5 reviews

    Jump to Recipe·Print Recipe

    These crispy Oven Baked Baked Potato Latkes are crispy on the outside and soft in the middle. Baked in the oven, not fried!

    weekly inspiration

    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.

    Oven Baked Potato Latkes

    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?

    Oven Baked Potato Latkes

    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!

    Oven Baked Potato Latkes

    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.

    Oven Baked Potato Latkes

    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!

    Oven Baked Potato Latkes

    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
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    weekly inspiration

    Oven Baked Potato Latkes

    ★★★★★ 5 from 5 reviews
    • Author: Laney Schwartz
    • Yield: 6 1x
    Print Recipe
    Pin Recipe

    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

    Scale
    • 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)

    Instructions

    1. 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. 
    2. 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. 
    3. 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! 
    4. 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!
    5. Serve with applesauce, sour cream or your favorite toppings!

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

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    Filed Under: Appetizers, Gluten Free, Quick & Easy, Sides, Vegetarian, Veggies

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Jessica

      December 03, 2021 at 8:29 pm

      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.

      ★★★★★

      Reply
      • Laney Schwartz

        December 05, 2021 at 6:37 pm

        Whoohooo! Love that they were a big hit! Thank you so much for the great review!

    2. Wendy G

      December 02, 2021 at 3:59 pm

      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.

      ★★★★★

      Reply
      • Laney Schwartz

        December 02, 2021 at 4:25 pm

        I’m so happy you liked them Wendy!!

    3. Brenda Paul

      September 25, 2021 at 3:06 pm

      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

      ★★★★★

      Reply
      • Laney Schwartz

        September 26, 2021 at 7:58 pm

        Yeeeeeeees! I’ll never fry them again!!

    4. Yvette

      January 31, 2021 at 7:45 am

      Super easy and delicious. Made these a handful of times and everyone loves them. This recipe is a keeper

      ★★★★★

      Reply
    5. Erica

      December 09, 2020 at 10:02 pm

      If using regular potatoes how many would I need?

      Reply
      • Life is but a Dish

        December 11, 2020 at 8:40 am

        About 3-4

    6. Julie

      December 07, 2020 at 6:44 pm

      How could I make these Vegan Friendly?

      Reply
      • Mary

        December 12, 2020 at 4:31 pm

        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

        December 13, 2020 at 5:53 am

        I used egg replacer (bob’s mill) and it worked out well!

      • Denice

        December 20, 2020 at 11:19 am

        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.

    7. Samantha Mairson (Dougherty)

      December 01, 2020 at 10:06 am

      And if I only have fresh potatoes but mean to cook this tomorrow… pro-tips?

      Reply
    8. Elisa Simkovitz

      December 15, 2019 at 7:11 am

      Can I use parchment paper instead of oil?

      Reply
      • Linda

        December 25, 2019 at 7:30 am

        There are many recipes for baked latkes where people use parchment paper. It should say good for high temp, or up to 428 deg.

    9. Betsy

      December 12, 2019 at 5:14 am

      Do you think they can be frozen after baked and then reheated before use?

      Reply
      • Life is but a Dish

        December 19, 2019 at 8:37 pm

        Sure!

      • Rita Votava

        December 13, 2020 at 8:49 am

        Yes. I freeze them in a zip lock.

    10. Susan

      December 10, 2019 at 11:15 am

      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.

      Reply
    11. Jordan C

      December 02, 2018 at 9:16 am

      Do you think the recipe will work with sweet potatoes?

      Reply
      • Life is but a Dish

        December 03, 2018 at 3:16 pm

        I do!

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