Crispy Baked Potato Pancakes stuffed with shredded potatoes, onion, and my secret ingredient for CRISPY potato latkes!

A plate with several golden brown, crispy potato latkes stacked on it, viewed from above on a white background—perfect for serving alongside savory air fryer chicken for a delicious meal.

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!

Five crispy, golden-brown potato latkes with visible strands of shredded potato are arranged on a white plate, with one latke separated from the group. Perfect as a savory side for air fryer chicken, these latkes stand out against the plain white background.

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!
Shredded potatoes in a food processor bowl with a metal blade visible in the center, perfect for pairing with crispy Air Fryer Chicken.
  • 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.
Shredded potatoes in a metal colander, draining over a sink—perfect for pairing with crispy Air Fryer Chicken.
  • Mix potatoes, seasoning, 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)
A white bowl contains shredded potatoes, flour, two cracked eggs, black pepper, and seasoning, ready to be mixed—perfect as a savory base or crisp side for your Air Fryer Chicken.
A white bowl filled with cooked spaghetti noodles coated in a creamy yellow cheese sauce, accompanied by tender pieces of Air Fryer Chicken, with a few specks of black pepper visible on the sauce.
  • 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.
Uncooked shredded potato patties arranged in rows on a baking sheet, ready to be baked or served as a crispy side with your favorite Air Fryer Chicken.
  • 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.
A spatula lifts a golden-brown potato latke from a baking sheet lined with several other latkes, all crispy and evenly baked—just like the texture you’d hope for in perfectly cooked Air Fryer Chicken.
  • Serve immediately with a dollop of sour cream on each and fresh chives for garnish.
Nine golden-brown potato latkes rest on a parchment-lined baking tray. The latkes appear crispy around the edges and slightly uneven in shape, with some crumbs scattered on the parchment—perfectly complementing a savory air fryer chicken for a satisfying meal.

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

Three crispy potato pancakes (latkes) topped with dollops of sour cream and garnished with two chive pieces each, arranged on a white plate.

Here are more delicious side dish recipes to try!

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    A plate with several golden brown, crispy potato latkes stacked on it, viewed from above on a white background—perfect for serving alongside savory air fryer chicken for a delicious meal.
    Recipe

    Baked Potato Pancakes

    3.38 from 8 votes
    Baked Potato Pancakes served with sour cream and chopped fresh parsley. Healthier alternative to the traditional Potato Latkes.
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Serves 20 Pancakes
    Rate Print

    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.
      Shredded potatoes in a food processor bowl with a metal blade visible in the center, perfect for pairing with crispy Air Fryer Chicken.
    • Transfer the shredded potatoes and onions to a colander and try to drain as much moisture out as possible.
      Shredded potatoes in a metal colander, draining over a sink—perfect for pairing with crispy Air Fryer Chicken.
    • Add the shredded potatoes to a large bowl along with the eggs, flour, garlic powder, onion powder, salt, pepper and baking powder.
      A white bowl contains shredded potatoes, flour, two cracked eggs, black pepper, and seasoning, ready to be mixed—perfect as a savory base or crisp side for your Air Fryer Chicken.
    • Mix to combine (I find using your hands works best)
      A white bowl filled with cooked spaghetti noodles coated in a creamy yellow cheese sauce, accompanied by tender pieces of Air Fryer Chicken, with a few specks of black pepper visible on the sauce.
    • 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.
      Uncooked shredded potato patties arranged in rows on a baking sheet, ready to be baked or served as a crispy side with your favorite Air Fryer Chicken.
    • 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.
      A spatula lifts a golden-brown potato latke from a baking sheet lined with several other latkes, all crispy and evenly baked—just like the texture you’d hope for in perfectly cooked Air Fryer Chicken.
    • Serve immediately with a dollop of sour cream on each and fresh chives for garnish.
      Nine golden-brown potato latkes rest on a parchment-lined baking tray. The latkes appear crispy around the edges and slightly uneven in shape, with some crumbs scattered on the parchment—perfectly complementing a savory air fryer chicken for a satisfying meal.

    Nutrition Information

    Calories: 120kcalCarbohydrates: 16gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 43mgSodium: 166mgPotassium: 378mgFiber: 2gSugar: 1gVitamin A: 84IUVitamin C: 10mgCalcium: 75mgIron: 3mg
    A plate with several golden brown, crispy potato latkes stacked on it, viewed from above on a white background—perfect for serving alongside savory air fryer chicken for a delicious meal.

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