Crispy Baked Potato Pancakes stuffed with shredded potatoes, onion, and my secret ingredient for CRISPY potato latkes!
Did you know that you make super CRISPY potato pancakes aka (potato latkes) in the oven! They are just as crispy as fried and can be cooked all at once (no batches) AND no oil splatter!
My trick to ultra crispy potato latkes is to remove as much liquid from the potatoes as possible. After the potatoes are shredded I transfer them to a colander to drain then squeeze out as much liquid as possible. The less liquid there is the crispier the potato latkes will be!
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ingredients
- Potatoes: I used russet potatoes, but any white starchy potato would be fine. You could even try to make sweet potato pancakes with this recipe.
- Onion: Shredded onions are added as well for flavor! I shred them along with the potatoes in the food processor.
- Seasonings: Although garlic powder and onion powder aren’t traditional I think they pack some extra flavor into the potato pancakes.
- Eggs: Eggs are an important ingredient that binds everything together.
- Flour: Plain, all-purpose flour is ideal for potato pancakes.
- Baking Powder: Is my secret ingredient! It helps to remove excess moisture from the latkes and helps to crisp them up!
- To serve: A dollop of sour cream and a sprinkle of parsley are my garnishes for potato pancakes.
How to make Baked Potato Pancakes
- Shred the potatoes and onions: You can use a cheese grater or a food processor with the grater attachment!
- Prepare the potatoes: An important step in this recipe is draining as much moisture as you can from the potatoes. This will ensure we have a nice crispy pancake. I place the shredded potato in a colander and push it down to extract the water. A sieve or cheesecloth would also work perfectly for this. This step will take a bit of muscle power! When you think you’ve drained it enough drain it some more.
- Mix potatoes, herbs, and eggs: Add the shredded potatoes to a large bowl along with the eggs, flour, garlic powder, onion powder, salt, pepper and baking powder.
- Mix to combine (I find using your hands works best)
- With your oiled hands portion out 20-22 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 15 minutes then flip. Cook for an additional 10 minutes or until golden brown on both sides and crispy.
- Serve immediately with a dollop of sour cream on each and fresh chives for garnish.
- Bake: Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
- Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
How to serve potato pancakes
They are best served warm and with a dollop of sour cream. Garnish with extra fresh parsley. I like to put a little hot sauce on mine as well.
For a lighter option, you can use greek yogurt instead of sour cream on top. You can also substitute sweet potatoes for white potatoes if you prefer.
Serving Suggestions
- Sauerkraut
- Applesauce
- Caramelized onions
- Quick Pickled Onions
- Honey Roasted Carrots
- Side Salad
- Hummus
- Slow oven-roasted brisket
- Pot Roast
Here are more delicious side dish recipes to try!
Baked Potato Pancakes
Ingredients
- 2 lbs russet potatoes
- 1 large onion
- 2 large eggs
- 1/4 cup all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tbsp baking powder
- sour cream for serving
- chives for garnish
Instructions
- Preheat oven to 425 degrees. Grease two baking sheet liberally with non stick cooking spray, set aside.
- Shred the potatoes and onions using either a handheld grater or a food processor with the grate attachment.
- Transfer the shredded potatoes and onions to a colander and try to drain as much moisture out as possible.
- Add the shredded potatoes to a large bowl along with the eggs, flour, garlic powder, onion powder, salt, pepper and baking powder.
- Mix to combine (I find using your hands works best)
- With your oiled hands portion out 20-22 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 15 minutes then flip. Cook for an additional 10 minutes or until golden brown on both sides and crispy.
- Serve immediately with a dollop of sour cream on each and fresh chives for garnish.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Paula @ Paula’s Plate
Yum, I love this healthy twist.
Kelley
Thanks Paula!
Culinare
Yummmmi ! Looks great, and the recipe is not very hard to do.
Kelley
Thank you! Yes this recipe is super easy.
Brian
Gooey Gummy Chewy. I’ve made potato pancakes for better than 50 years. I fry them the traditional way in oil. This recipe does not produce anything close to a genuine potato pancake. I made the recipe exactly as directed. I baked them for 25 minutes at 400. They were pale and floppy. I increased the oven temp to 450 and let them go another 30 minutes at that temp before they showed any signs of browning. After all that, they somewhat resembled the taste of a potato pancake, but they were rubbery and nothing like the real thing. I’d be embarrassed to serve these things.
Kelley
Hi Brian,
I am so sorry that these did not turn out well for you. Sometimes when they are too thick they get a bit softer. I like to make mine pretty thin. I hope this helps. You can always try crisping them up in a skillet or back in the oven.
Thank you,
Kelley
Mike Darrish
is It possible that you didn’t squeeze out enough of the liquid or that you used red potatoes. I made the recipe and it was great.
anna
These potato pancakes were awesome! I followed the directions exactly and the pancakes turned out wonderful, the only thing I did differently is I cooked them 2 minutes longer under the broiler and the tops turned golden brown and crispy around the edges. GREAT recipe–thank you.
LPG
Very tasty! I fried them and turned up the heat just at the end of cooking for a crispy finish. Great for when you have a lot of potato’s to use up.
Charlene Schwab
can these be made ahead and reheated next day?
Kelley
Hi Charlene,
I personally have not tried making these a day ahead but I think they should turn out fine making them in advance. You could reheat them in a 350 degree oven until warm or on the stovetop in a skillet with olive oil to re-crisp them. Let me know how you make out.
Thanks!
Kelley
Kai
These were so delicious and I loved how crispy they were!!!
Ruby
Sorry to say. They were not brown. I put them in a dry fry pan to get color. And to me they were a bit raw.
Kelley Simmons
Oh no I am so sorry to hear that!! I would try cooking them a bit longer in the oven until they started to get golden brown. That’s usually how I know they are done.