Description
These oven-baked potato latkes are perfectly crispy on the outside and tender on the inside, without the mess of deep frying. Served with a bright and creamy lemon dill dip, they’re a kid-friendly, budget-friendly family meal that’s ready in under an hour.
Ingredients
Scale
- 2 lbs (about 900g) Russet Potatoes
- 1 medium Yellow Onion
- 2 large Eggs
- ¼ cup All-Purpose Flour
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ cup Vegetable Oil (for brushing)
- ½ cup Sour Cream
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Fresh Dill, finely chopped
- 1 clove Garlic, minced
- ¼ teaspoon Salt (for the dip)
Instructions
- Preheat your oven to 425°F (220°C). Place a rimmed baking sheet inside the oven while it preheats.
- Peel the potatoes. Using a box grater or a food processor with a grating disc, grate the potatoes and the onion together.
- Place the grated potato and onion mixture in the center of a clean kitchen towel. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible.
- In a large bowl, combine the squeezed potato-onion mixture with the eggs, flour, salt, and pepper. Stir until evenly combined.
- Carefully remove the hot baking sheet from the oven. Using a pastry brush, brush the entire surface with the vegetable oil.
- Using your hands or a spoon, scoop about 2 tablespoons of the potato mixture and form it into a patty about ½-inch thick. Place on the hot, oiled baking sheet. Repeat, leaving about an inch of space between each latke.
- Bake for 15 minutes, until the edges are golden brown.
- Remove the sheet from the oven. Using a thin, metal spatula, carefully flip each latke. Return to the oven and bake for another 10-15 minutes, until the second side is deeply golden and crispy.
- While the latkes are baking, make the dip: In a small bowl, combine the sour cream, lemon juice, fresh dill, minced garlic, and salt. Stir until smooth.
- Serve the latkes hot out of the oven with the lemon dill cream.
Notes
The most important step is squeezing every drop of moisture out of the shredded potatoes and onion. This ensures crispy latkes. Do not overcrowd the baking sheet; give the latkes space to crisp up. For best results, serve immediately. Leftovers can be reheated in a 375°F (190°C) oven for 5-7 minutes or in an air fryer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Jewish / Eastern European
Nutrition
- Serving Size: 2-3 latkes with 2 ta
- Calories: 180
- Sugar: 2
- Sodium: 450
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: potato latkes, baked latkes, kid-friendly, crispy, lemon dill cream, easy, vegetarian, Hanukkah, potato pancakes