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baked latkes

Oven Baked Potato Latkes

Quick, easy, and so much healthier than traditional fried latkes, these oven baked latkes are not to be missed.
5 from 1 vote
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Course: Side Dish
Cuisine: American, Jewish, Kosher
Keyword: Hanukkah, potato, Potato Pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24
Calories: 44kcal

Equipment

  • potato peeler
  • food processor
  • muffin tins

Ingredients

  • 5 potatoes
  • 1 onion
  • 1 tablespoon oil
  • 1 large egg
  • 1 ¼ teaspoon salt
  • pinch black pepper
  • nonstick cooking spray

Instructions

  • Preheat oven to 375ºF Spray muffin tins well with nonstick cooking spray.
  • Peel potatoes and place in bowl of cold water
  • Grate onion in food processor and empty into a large bowl.
  • Add rest of ingredients except potatoes to grated onion and mix well.
  • Grate potatoes in food processor. Remove shredded potato and squeeze out as much moisture as you can.
  • Mix them into onion mixture coating potatoes well.
  • Using a spoon scoop a bit of the potato mixture into each muffin cup, only filling about ⅓ of the way, and press down.
  • Once all the muffin cups have all been filled spray the tops of the, raw potato batter with nonstick cooking spray.
  • Bake in the oven for 30-40 minutes or until they look browned. if they do not become brown enough you may broil them for 1-2 minutes or until desired color is achieved.
  • Remove from oven and allow to cool slightly. Use a knife around the edges to pop the latkes out of their muffin cups.
  • Add toppings and enjoy!

Notes

Many people find this recipe works best using disposable aluminum muffin tins. 
Latkes can be made ahead and frozen in freezer bags. Warm in the oven to reheat. 
Recipe from nowaythatshealthy.com  
 

Nutrition

Calories: 44kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 127mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg