Pop these in the oven for 30 minutes and you have mouth-watering, crispy potato pancakes that taste just as great as pan-frying them. Maybe even better!
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
Preheat oven to 350ºF.
Wash and dry the potatoes, do not peel. Using the large side of a box grater, grate the russet and sweet potato. Grate the onion. Transfer to a colander and press firmly with the palm of your hand to remove excess moisture. Toss and press again.
Transfer potato mixture into a large mixing bowl. In a small bowl, mix together the baking powder, salt and flour. Add the egg and the flour to the large mixing bowl; toss to coat.
Line a baking sheet with parchment paper and spray lightly with cooking spray or oil. Drop 3 tablespoons of latke mixture onto the baking sheet and shape each one into a 3-inch wide and ¼-inch thick pancake. Continue with remaining mixture. Leave 1-inch between each latke.
Transfer baking sheet to the oven and bake for 15 minutes. Flip, increase oven temperature to 425ºF and continue to bake until latkes are a deep golden colour, about 10 minutes more.
Serve latkes fresh from the oven or room temperature with applesauce or sour cream.