Crispy Oven-Fried Potato Latkes: Healthier & Irresistibly Delicious

Crispy Oven-Fried Potato Latkes are healthier and irresistibly delicious, perfect for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 latkes

Course: Side Dishes

Cuisine: Jewish

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Latke Mixture

4 medium Russet Potatoes Essential for achieving that ideal texture, high in starch for crispy latkes.
1 large Yellow Onion Adds great flavor depth and sweetness.
2 large Eggs The primary binding agent contributing to fluffy texture.
¼ cup All-Purpose Flour Aids in crispy texture and binding; potato starch can substitute for gluten-free.
1 teaspoon Salt Enhances the natural flavors.
½ teaspoon Black Pepper Improves overall texture.

For Baking

1 tablespoon Olive Oil Spray or Brush Used to lightly coat the latkes for that perfect crispy finish.

Equipment

box grater
Baking Sheet
clean kitchen towel
thin spatula

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and lightly grease it with olive oil.
Grate the russet potatoes and onion into a large bowl and squeeze out excess moisture.
Mix in the eggs, flour, salt, and black pepper until just combined.
Form the potato mixture into uniform patties about ½ inch thick.
Generously spray or brush the tops of the latkes with olive oil.
Bake the latkes for 12–15 minutes until the undersides are golden brown.
Flip the latkes gently using a thin spatula and bake for an additional 8–10 minutes until crispy.

Nutrition

Serving: 1latkeCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

For best results, remove excess moisture and consider preheating the baking sheet for extra crispiness.

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