Serves 12
85 cal · 40 min
Oven-Baked Potato Pancakes
Recipe GLPR4801a082b496a6
Crispy-bottomed potato pancakes baked on sheet pans until golden and tender. These easy, hands-on latkes skip the stovetop for a lighter, less oily result. Shredded russet potatoes and onion are bound together with egg and a touch of flour, then spread into thin rounds and baked until both sides turn deep golden-brown. Serve warm with a dollop of yogurt and applesauce for a satisfying breakfast or snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons olive oil
3 tablespoons whole wheat flour
1 teaspoon baking powder
3/4 teaspoon salt
2 large russet potatoes
1 small onion, peeled
1 large egg
Plain low-fat yogurt (for serving, optional)
Applesauce (for serving, optional)
Directions
Wash your hands thoroughly with soap and warm water before you begin.
Preheat the oven to 425 °F. Lightly rub the olive oil across two baking sheets with your hand or a clean paper towel until evenly coated.
In a small bowl, whisk together the whole wheat flour, baking powder, and salt. Set aside.
Using the large holes of a box grater, shred the russet potatoes directly over a colander. Then shred the peeled onion into the colander as well.
Place the colander in the sink. Press down firmly on the potato and onion mixture with a paper towel to release excess liquid; blot away the moisture.
Stir the shredded mixture and press down again with a fresh paper towel to remove more moisture.
Transfer the drained potato mixture to a large bowl. Crack the egg directly into the bowl and stir well to combine.
Add the flour mixture to the potato mixture and stir very well until no dry flour pockets remain and everything is evenly combined.
Using a spoon or your fingers, scoop out a small clump of the mixture and spread it into a thin, flat circle (about 3 inches wide and 1/4 inch thick) on an oiled baking sheet. Repeat across the sheet, spacing the pancakes as close as desired without overlapping.
Bake for 15 to 20 minutes, until the bottoms are deep golden brown. Carefully flip each pancake over using a thin spatula.
Return the baking sheets to the oven and bake for an additional 10 minutes, until the second side is also golden and the potatoes are tender throughout.
Transfer the potato pancakes to a serving plate. Serve warm, topped with plain yogurt and applesauce if desired.
