We are coming up on the last couple of nights of Hanukkah and as I get ready to light candle number 7, I think it’s just about time for oven baked potato latkes. Actually it was time for oven baked latkes about 4 candles ago! Potato latkes (aka potato pancakes) and doughnuts are two treats we indulge in over the holiday. At Hanukkah, we keep the tradition of eating fried foods that reminds us of the miracle of the oil which lasted 8 nights.

In my house, it’s tradition to make fried potato latkes at least once during the eight days. They are so crispy on the outside and tender and creamy on the inside. But when I want to lighten things up and still indulge in the deliciousness of the holiday foods, I turn to baking instead of frying.

I know, you don’t think they are as good as fried, but these really are. When made in a hot oven on a hot pan, they come out just as crispy and delicious as the fried version. Plus, they are so much easier – you put them on a cookie sheet and into the oven and done. There is no standing over the frying pan waiting for them to be flipped and you won’t smell like latkes!

Ordinarily I make my mother’s recipe; it’s my go to especially when frying. However, when I’m baking them, I have been using a recipe which calls for parboiling the potatoes. It’s the perfect recipe when baking the latkes. It’s quick, easy, there is little mess, the potatoes don’t turn grey, and you don’t have to squeeze the water out of the potatoes. The best part is they have the same great taste and none of the guilt.

I adapted this recipe from Marcy Goldman which is very similar to my mom’s except for the parboiled potato. Parboiling them makes it easy to grate, and the skin slides off easily. This recipe is really a winner and everyone will love them. Serve with your favorite topping whether it’s sour cream, applesauce, or my new favorite, everything bagel seasoning mixed into sour cream!!!!!! YUM! The recipe makes approximately 24 latkes. Enjoy!

ingredients
1 and 3/4 pounds Yukon gold potatoes (or any potato you like)
1 medium onion, finely grated
4 extra-large eggs (large are fine too)
2 tablespoons flour (more if needed)
1 ½ teaspoons salt or to taste
½ to 1 teaspoon ground black pepper or to taste
¼ cup oil (I use extra light olive oil)
Toppings: apple sauce, sour cream, tzatziki dip, everything bagel seasoning, smoked salmon

directions
Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, lower the heat to a simmer and set a timer for 10 minutes. After 10 minutes, remove the potatoes from stove, pour out the hot water and run cold water over them until the water remains cold. Let sit five minutes then dry the potatoes. The potatoes are still raw, but not quite.

They will be slightly softened, but still firm enough to produce distinct shreds. Leaving the skin on, use a hand grater and grate the potatoes into a large 5 quart bowl. You can also use a food processor fitted with a medium disc but I like to hand grate them. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it’s fine and just incorporate it into the mixture. The potatoes may feel a little bit gummy, but don’t worry about that.

Grate the onion into a bowl and drain the liquid. Add the onion, eggs, salt, and pepper into the grated potatoes then sprinkle in the flour and mix together. If the mixture seems loose, add another tablespoon of flour. To bake
Preheat the oven to 450 degrees. Pour the oil onto a rimmed baking sheet. When the oven comes to temperature, place the greased baking sheet into the oven for 5 to 10 minutes until the pan is hot. Using a towel or oven mitts, take the pan out, and quickly dollop the potato mixture onto the pan. I use a ¼ cup measure for each and gently press the tops down a little. Place in the oven for about 10 to 15 minutes. Take them out and turn them over then continue to bake until golden brown and crispy about another 10 minutes. Serve immediately with the topping of your choice. To reheat, place latkes on a large wire cake rack on a cookie sheet.

Happy Hanukkah!