Appetizers · ALWAYS FREE
Oven-baked potato & onion latkes
Thin shredded-potato pancakes with golden oven-crisped edges and tender onion centers.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Line a large heavy rimmed baking sheet with parchment rated for this temperature and brush with 0.529 oz oil. Coarsely grate the potatoes and onion.
- Wrap the shreds in a clean sturdy kitchen towel and squeeze firmly over a bowl. Let the liquid stand for 5 minutes, pour off the watery top and return the settled potato starch to the squeezed shreds.
- Mix in the egg, flour, salt and pepper. Divide into 12 equal mounds on the prepared tray and flatten each to about 8 cm wide and no more than 8 mm thick. Brush the tops with the remaining 0.529 oz oil.
- Bake for 18–22 minutes until the undersides are golden and release with a thin spatula. Turn carefully and bake for another 10–15 minutes until both sides are browned and the centers are cooked through, reaching 160°F (71°C).
- Serve three latkes per portion. Refrigerate leftovers promptly and use within 3–4 days; reheat to 165°F (74°C). Nutrition counts all potato, onion and oil before draining, so it may modestly overestimate nutrients lost in the squeezed liquid.
Estimated nutrition
Per serving · 1 of 4- Calories
- 240 kcal
- Protein
- 5.8 g
- Total carbohydrate
- 35.3 g
- Total fat
- 8.9 g
- Total sugars
- 2.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; roll/latke/meatball counts are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All raw potato and onion nutrients are counted despite squeezing out liquid; exact nutrient losses were not measured, so this may overestimate intake.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Oven-baked potato & onion latkes: raw russet potatoes with skin; raw onion; beaten whole egg without shell (about 1 large egg); all-purpose flour; canola oil; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Oven-baked potato & onion latkes: raw russet potatoes with skin; raw onion; beaten whole egg without shell (about 1 large egg); all-purpose flour; canola oil; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
