Baked Potato Pancakes
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes.
- 4 medium Idaho white potatoes shredded and drained very well
- 1/4 cup onion shredded
- 2 cloves garlic minced
- 1 teaspoon parsley chopped
- 2 whole eggs
- 1/4 cup all purpose flour
- 2 tablespoons panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese
- 1 tablespoon olive oil
- sour cream for serving
- extra parsley for garnish
Preheat oven to 400 degrees.
Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
Add in salt, pepper, and Parmesan cheese. Fold to combine.
Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
With your oiled hands portion out 8 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 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.