A Giant Potato Latke
One easy-to-make giant potato latke recipe, baked in the oven with a deliciously crispy crust and a plump, creamy interior of potato and onions that you’ll wanna enjoy all year long!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
- 2 russet potatoes about 1.5 pounds, peeled or unpeeled
- 1/2 white onion
- 2 eggs
- 3 tablespoons olive oil
- 2 tablespoons matzo meal or unseasoned dry breadcrumbs
- 2 tablespoons green onions minced
- kosher salt to taste
- pepper to taste
- chives, scallions, greek yogurt, applesauce and more!
Pre-heat oven to 425 F degrees.
Shred potatoes and onions with the grating disk of a food processor.
Place potato and onions shreds in a salad spinner and spin the excess water out. Keep spinning away to dry out as much as possible.
In a large bowl, whisk together the eggs, parmesan cheese, green onions, salt and pepper. Add potatoes and onion and stir to incorporate.
Place a well-seasoned, 12-inch cast iron skillet over high heat and add olive oil.
When the oil is shimmering, add the potato pancake batter and pat ir firmly into a single, even layer.
Cook on the stovetop for 5-6 minutes, until the bottom is starting to brown and set.
Transfer skillet to preheated oven and bake for 8-10 minutes.
When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy. Keep a close eye on it!
Remove the pancake from the oven and let cool slightly. Top with sour cream, applesauce and/or chives. Can’t cut into wedges straight from skillet or by sliding pancake onto a cutting board. Serve and enjoy.
- It is crucial to squeeze out the excess moisture from the potatoes and onions to get crispy latkes.
- If you own a cast iron skillet, now is the time to use it! If you don’t, be sure to use a oven safe pan.