Sheet Pan Latkes
These oven-fried latkes deliver the same crispy potato pancakes, minus the mess and effort of frying in a skillet. As an added bonus, you won’t need to clean your stovetop, and while the latkes are in the oven, you can focus on preparing the rest of the accompaniments, be it traditional, with sour cream and applesauce, or decadent, with lox, salmon roe and whatever else you typically serve alongside.
If you’re making these for Passover and need a binder, which is optional in the recipe, seek out kosher-for-Passover potato starch and use a kosher-for-Passover oil.
Storage: Refrigerate for up to 3 days. Reheat in a 350-degree oven until warmed through.
Ingredients
- 1 1/2 pounds russet potatoes (about 2 large), peeled
- 1 small yellow onion (5 ounces)
- 1 teaspoon fine salt, plus more as needed
- 1 large egg
- 1 teaspoon all-purpose flour or potato starch (optional)
- 1/2 cup neutral oil, such as grapeseed, safflower or avocado, plus more as needed
- Sour cream, for serving
- Applesauce, for serving
Directions
Step 1
Position racks in the upper and lower thirds of the oven, and place a large sheet pan on each of the racks. Preheat the oven to 425 degrees.
Step 2
Using the coarse side of a box grater or a food processor fitted with a shredding blade, grate the potatoes and onion together. Line a colander with a tea towel or several layers of cheesecloth, and transfer the potato mixture to it. Season lightly with salt, and twist the ends of the towel or cheesecloth to wring out as much liquid as possible.
Step 3
Transfer the potato mixture to a large bowl, add the egg and mix until thoroughly combined. If you feel the mixture requires additional binding, add the flour or starch; season with the salt and mix well to combine. Cover with a clean tea towel or a large plate to prevent the potato mixture from browning.
Step 4
When the oven reaches temperature and your latke mixture is ready, remove the sheet pans from the oven (remember, they will be quite hot), add 1 tablespoon of the oil to each sheet pan and return to the oven for 1 to 2 minutes, until it’s hot but not smoking.
Step 5
Carefully remove the hot sheet pans from the oven, gently tilt the pan around to distribute the oil and set on a heatproof surface. Using a 1/3-cup measure, dollop 5 to 6 latkes onto the hot sheets, spacing them about 2 inches apart. Add another 3 tablespoons of the oil to each sheet pan, drizzling it around the pancake mounds.
Step 6
Return the sheet pans to the oven and bake for 20 to 25 minutes, or until the bottoms of the latkes are golden brown. Using a thin metal spatula, flip the latkes and gently press them down. If the pans are dry, drizzle a little more oil around the pancakes. Rotate the sheet pans from front to back and top to bottom, and return to the oven for another 10 to 15 minutes, or until the latkes are golden brown all over.
Step 7
Serve warm, with sour cream and/or applesauce on the side.
Substitutions
All-purpose flour or potato starch >> cornstarch.
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