These oven-fried potato latkes offer all the nostalgic crunch and savory flavor of traditional pan-fried versions without the mess or excess oil. Made with simple russet potatoes, salt, and pepper, they are pressed into thin rounds and baked until golden brown. The result is a delightfully crispy exterior with a tender, fluffy interior. This dish is perfect for holiday celebrations, brunch gatherings, or as a comforting vegan side dish for any weeknight dinner. Serve them warm with a dollop of sour cream and fresh diced cucumbers for a refreshing contrast. It&# 226;ÂÂs a reliable, crowd-pleasing recipe that brings home-style comfort to your table with minimal effort.
Michael Richard’S Oven-Fried Potato Latkes
Description
These oven-fried potato latkes offer all the nostalgic crunch and savory flavor of traditional pan-fried versions without the mess or excess oil. Made with simple russet potatoes, salt, and pepper, they are pressed into thin rounds and baked until golden brown. The result is a delightfully crispy exterior with a tender, fluffy interior. This dish is perfect for holiday celebrations, brunch gatherings, or as a comforting vegan side dish for any weeknight dinner. Serve them warm with a dollop of sour cream and fresh diced cucumbers for a refreshing contrast. It&# 226;ÂÂs a reliable, crowd-pleasing recipe that brings home-style comfort to your table with minimal effort.Ingredients
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Peel the russet potatoes and cut them into long, thin julienne strips.
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Do not rinse or soak the potato strips in water.
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Season the julienned potatoes generously with salt and pepper to taste.
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Heat oil in a large nonstick skillet over medium-high heat.
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Add a layer of the julienned potatoes to the skillet and sauté until they are tender and slightly softened, about 5-7 minutes.
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Transfer the cooked potatoes to a large sheet of plastic wrap and cover with another sheet of plastic wrap.
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Use the bottom of a heavy pot to flatten the potatoes into a uniform layer, approximately 1/8 to 1/4 inch thick.
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Remove the top sheet of plastic wrap and use a 3-inch round cookie cutter to cut out about 16 latke rounds.
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Lightly oil a baking sheet and carefully place each potato round onto the sheet.
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Bake in the preheated oven for 20 to 30 minutes, or until the latkes are golden brown and crispy around the edges.
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Serve warm with a tablespoon of sour cream and a teaspoon of diced cucumbers on top.
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.
