Oven Baked Linguine Latkes Recipes

OVEN BAKED POTATO LATKES

Steps:

• Defrost the hashed browns in the fridge overnight or on the counter for several hours. Once defrosted, place the potatoes in a strainer and squeeze out all the extra liquid. I use a paper towel or clean dish towel to get out as much moisture as possible.
• Preheat the oven to 425 degrees. In a large bowl mix the potatoes, onion, eggs, flour, salt, garlic powder and pepper until well combined. If mixture seems very wet, add a couple more tablespoons of flour. Mixture should be slightly wet, but able to hold together if pressed gently.
• Grease a baking sheet with avocado oil. Don't be shy, you don't want the potatoes to stick! Scoop about a golf ball sized amount of the mixture and form a flat pancake like latke with your hands. Try to make sure the latke is the same thickness throughout so it cooks evenly. It doesn't have to be perfect, they're meant to look rustic and those crispy edges are the best!
• Bake for 20 minutes on one side, then flip and bake for 10 more minutes. You can do two batches at the same time or remove the first batch and continue. Latkes can be kept warm in a 170-200 degree oven until ready to eat!
• Serve with applesauce, sour cream or your favorite toppings!

BAKED LATKES

Steps:

• Preheat oven to 425°F.
• Drain excess liquid from potatoes. Mix all ingredients in a large bowl.
• Spray two baking sheets.
• Add latke mixture by 1/4 cup; flatten.
• Bake 15 minutes; turn latkes; and bake 10 minutes longer.
• Serve with applesauce or sour cream.

OVEN-FRIED LATKES

Steps:

• Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
• Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
• Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
• Serve with the applesauce and sour cream.