Michael Richard’S Oven-Fried Potato Latkes

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Servings: 16 Difficulty: Advanced
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Crispy, golden potato rounds baked in the oven for a healthier twist on the classic Hanukkah favorite.
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These oven-fried potato latkes offer a brilliant compromise for those who crave the crispy texture of traditional fried latkes but prefer a lighter, less messy cooking method. By julienning Russet potatoes and sautéing them just enough to soften before pressing into rounds, you achieve a cohesive patty that crisps up beautifully in the oven. The result is a tender interior with satisfyingly crunchy edges. This vegan-friendly side dish is perfect for festive gatherings, holiday tables, or a cozy weeknight dinner. Serve them warm with a dollop of dairy-free sour cream and fresh diced cucumbers for a refreshing contrast that balances the earthy potato flavor.

Michael Richard's Oven-Fried Potato Latkes recipe image
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Michael Richard’S Oven-Fried Potato Latkes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 38.5

Description

These oven-fried potato latkes offer a brilliant compromise for those who crave the crispy texture of traditional fried latkes but prefer a lighter, less messy cooking method. By julienning Russet potatoes and saut&# 195;©ing them just enough to soften before pressing into rounds, you achieve a cohesive patty that crisps up beautifully in the oven. The result is a tender interior with satisfyingly crunchy edges. This vegan-friendly side dish is perfect for festive gatherings, holiday tables, or a cozy weeknight dinner. Serve them warm with a dollop of dairy-free sour cream and fresh diced cucumbers for a refreshing contrast that balances the earthy potato flavor.

Ingredients

Directions

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Peel the Russet potatoes and cut them into long, thin julienne strips, approximately 1/4 inch wide.
  3. Do not rinse or soak the potatoes in water; you need the natural starch to help bind the latkes.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Add the julienned potatoes to the skillet in a single layer and sauté until they are just tender but not browned, stirring frequently.
  6. Season the hot potatoes generously with salt and pepper to taste.
  7. Transfer the sautéed potatoes onto a large sheet of plastic wrap laid out on a flat surface.
  8. Cover the potatoes with a second sheet of plastic wrap to prevent sticking.
  9. Use the bottom of a heavy pot or a rolling pin to flatten the potatoes into an even layer, approximately 1/8 to 1/4 inch thick.
  10. Carefully remove the top sheet of plastic wrap.
  11. Use a 3-inch round cookie cutter to cut out individual latke rounds from the flattened potato layer.
  12. Lightly oil a baking sheet and carefully place each potato round onto the sheet, ensuring they do not touch.
  13. Bake in the preheated oven for 20 to 30 minutes, flipping halfway through, until the latkes are golden brown and crispy at the edges.
  14. Remove from oven and let cool slightly before serving.
  15. Serve each latke topped with a tablespoon of sour cream and a teaspoon of diced cucumbers for a refreshing finish.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 38.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.1g5%
Sugars 0.4g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato latkes, oven fried, vegan latkes, hanukkah recipes, julienned potatoes, baked potato cakes, middle eastern side, crispy potatoes, healthy latkes, russet potatoes, holiday sides, plant based, dairy free, potato rounds, make ahead sides
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