Oven Crisped Potato Pancakes Recipes

BAKED POTATO PANCAKES

Steps:

• Preheat oven to 400 degrees.
• Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
• Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
• Add in salt, pepper, and Parmesan cheese. Fold to combine.
• Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
• With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
• Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
• Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.

OVEN-CRISPED POTATO CAKES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Coat baking sheet with cooking spray.
• Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.
• Stir flour, salt, and black pepper into potato mixture; mix well.
• Stir egg and 2 teaspoons canola oil into potato mixture until combined.
• Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.
• Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.
• Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

OVEN-FRIED POTATO LATKES

Steps:

• Set oven racks in center preheat oven to 425°F.
• Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
• Fill two heavy non-stick rimmed baking sheets with ½ cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the ¼-cupful onto the baking sheets, spacing the latkes about 1½ inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
• *It is very important to use non-stick baking sheets so the latkes don't stick.

CRISPY TRADITIONAL POTATO PANCAKES

Steps:

• 1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
• 2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
• 3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
• Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

OVEN-CRISPED POTATO PANCAKES

Steps:

• Toss the potatoes, onions, shallots and salt into a medium bowl and transfer to a sieve set over a larger bowl; let drain for about 15 minutes.
• Squeeze the potato mixture, a handful at a time, over the bowl to release excess moiture (don't oversqueeze-some moisture should remain).
• Transfer the squeezed potato to another large bowl.
• Carefully pour off the liquid in the bowl that we just squeezed the liquid into and save the pasty white sediment, potato starch, in the bottom of the bowl.
• Add this potato starch to the potato mixture and then stir in the egg.
• Put the matzo pieces in a sealable plastic bag and crush with a rolling pin so that you have coarse crumbs.
• Sprinkle the crumbs and pepper over the potato mixture and toss to combine.
• Cover and refrigerate until the matzo is softened, 20-30 minutes.
• Preheat oven to 425 degrees F.
• Coat a baking sheet with cooking spray.
• Heat 1 tablespoons of cooking oil in a large skillet over medium-high heat.
• Stir the potato mixture and cook 4 latkes per batch; place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2 inch cake.
• Cook until crispy and golden, 1 1/2 to 3 minutes per side.
• Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoons of oil per batch and reducing the heat as needed to prevent scorching.
• Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.