Side
Oven-Baked Sheet-Pan Latkes
Latkes baked in a very hot oven on oiled pans: less oil, no spattering, and every batch done at once. Crisp edges with a softer middle.
โฑ 1 hr (30 min prep, 30 min cooking)
๐ฝ Serves 6 ยท 4 latkes (makes about 24)
kid friendlyfreezer friendly
vegetariandairy free
ContainsEggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
- 3 lb Russet potatoes, peeled
- 1 Yellow onion
- 2 Eggs, large, beaten
- โ cup All-purpose flour, or matzo meal
- 1ยฝ tsp Kosher salt
- ยฝ tsp Ground black pepper
- 6 tbsp Vegetable oil (soybean), for the pans and brushing
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
Youโll need: 2 rimmed baking sheets, box grater or food processor, clean kitchen towel, large bowl, wide spatula.
- Heat the oven to 450ยฐF with racks in the upper and lower thirds. Pour 2 tablespoons of oil onto each baking sheet and tilt to coat. Heat the pans in the oven 5 minutes.
- Grate the potatoes and onion. Squeeze the grated potatoes hard in a clean kitchen towel, a handful at a time, over a bowl. Dry potatoes make crisp latkes, and less water means less spattering oil.
- Mix with the eggs, flour, salt and pepper.
- Carefully take out the hot pans. Drop 2-tablespoon mounds on them, flatten to 3 inches, and brush the tops with the remaining oil.
- Bake 15 minutes, until browned underneath. Flip, swap the pans between racks and bake 10 to 15 minutes more, until crisp and golden.
Make aheadBake a day ahead and recrisp at 400ยฐF on a rack.
โ๏ธ FreezerFreeze baked latkes up to 3 months; reheat at 400ยฐF.
โบ LeftoversRefrigerate within 2 hours; keep up to 3 days. Recrisp on a rack at 400ยฐF for 8 to 10 minutes; a microwave makes them soggy.
๐ง With kidsKids can mix and shape the latkes on the cool pan corners with a grown-up placing them on the hot pans.
Gluten-free swapUse potato starch instead of flour.
An original Teddy Rook Book recipe, written for our Hanukkah table collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.