Potato Latkes Recipe (Skillet-Oven or Fried)
Golden brown, crispy potato latkes are one of our favourite Hanukkah traditions, and this potato latkes recipe uses a skillet–oven method that gives you traditional flavour with far less fry smell and less hands-on time. (The classic fried version is included in the recipe notes if you prefer that route.)
Both versions use just five basic ingredients and include a few tweaks to speed things up, plus tips to prevent the potatoes from turning that dreaded brown.
Latkes (Jewish potato pancakes) are typically fried to celebrate the miracle of oil lasting eight nights. I love the flavour of fried food, but not the lingering smell, which is why I tested this easier oven-skillet method inspired by Jennifer Segal from Once Upon A Chef, with a few shortcuts added.
What to expect
- A twist on the classic: This recipe features a skillet–oven method that gives you traditional flavour with far less fry smell. It starts with the same ingredients with a two-minute pan-fry, then the latkes are transferred to the oven to bake. (The classic fried method is in the recipe notes)
- Less hands-on time:
- No need to stand over the stove for multiple batches.
- You will make giant latkes and cut them into wedges instead of shaping many individual ones.
- Shortcut-friendly: A food processor replaces hand-grating for the potatoes and onions, keeping prep quick (same for both methods).
- Results? Same traditional texture – tender centers and crispy edges.
Ingredients – tailored to your taste
- Potatoes: Russet potatoes are best because they’re starchy and not waxy. You can also use sweet potatoes or a mix of sweet and white for colour and variation. I used one sweet potato for color and 3 white ones when I quadrupled the recipe.
- Onions: yellow onions are traditional, but sweet onions work well too and are a little milder.
- Seasonings: Add salt and pepper, plus optional garlic powder or herbs such as thyme or dill.
- Oil: Use a neutral, high–smoke point oil like peanut, canola oil, avocado oil, or grapeseed oil. Avoid olive oil for frying.
Step-by-step instructions (skillet oven method)
Also see the fried method in the recipe notes.
Note: The side that starts with frying comes out darker than the other side.
Tips
- To prevent browning
- Grate or chop the potatoes and onions in the food processor right before making the latkes.
- Transfer the chopped or grated potatoes and onions to a bowl of cold water. This will remove some of the starch which can help turn the potatoes brown.
- For crispy latkes: The drier your potatoes, the crisper your latkes. Take handfuls of the shredded potato-onion mixture and squeeze out as much liquid as possible over the sink, then place them in a clean kitchen towel or paper towels to squeeze out as much water as you can.
What to serve with potato latkes
Toppings
- Sour cream (traditional) or crème fraîche
- Apple sauce (traditional in our family). Try our easy homemade chunky applesauce.
- Peach chutney or any other type of chutney
- Herbed sour cream
- Smoked salmon paté and dill
- Pesto
As a side for lunch/brunch with:
- lox and bagels
- breakfast strata
- corned beef sandwiches (sous vide)
- egg salad and tuna salad
Shortcut
This recipe uses two helpful shortcuts:
- Use a food processor: Much faster than a hand grater for potatoes and onions.
- Make large latkes: Make two large ones and cut them in wedges instead of making individual latkes.
Which method is better: fried or skillet-oven?
Both versions make delicious latkes with a very similar texture — crisp edges and tender centers — but the experience of cooking them is different.
- Skillet–oven method: Starts with a quick 2-minute fry, then finishes in the oven. It creates far less fry smell and requires much less hands-on time, but the overall process takes a bit longer.
- Fried method: The traditional choice and slightly crispier, but it’s smellier and you’ll be standing at the stove cooking multiple batches. (see recipe notes.) A friend of mine makes her latkes outside in an electric skillet to avoid the smell. Clever!
- Bottom line: Both methods lead to great latkes. Choose skillet–oven for convenience and less smell, or frying for a touch more crisp.
Recipe FAQs
Russet potatoes work best because they’re starchy and shred well. Yukon Gold is the next best option. Avoid waxy potatoes since they don’t crisp properly.
Grate them right before cooking and briefly soak them in ice cold water right away to reduce starch. Then squeeze them very dry in a towel. The less moisture, the less browning, and the crispier your latkes.
Most often, the mixture is too wet or doesn’t have enough binder. Squeeze the potato–onion mixture very dry before mixing, and use enough egg and flour (or matzo meal) to help hold the mixture together. Also make sure your oil is hot enough so the latkes set quickly when they hit the pan.
Twist on latkes
For a twist on latkes, try our very popular mashed potato pancakes. They are made with cheese and leftover mashed potatoes. Delish!
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Potato Latkes (Skillet Oven Method)
Ingredients
- 1 large russet/baking potato, peeled (about 1 pound/450 grams). Use part white, part sweet potato is desired.
- 1 small onion yellow onions are traditional
- 1 teaspoon baking powder
- 1/4 cup (31 grams) flour
- 1 egg, slightly beaten
- 1 teaspoon kosher salt (or a bit less)
- 1/4 teaspoon black pepper
- 2 tablespoon vegetable oil or peanut oil (need high smoke point) (use neutral oil, not olive oil)
Instructions
- Preheat oven to 425F/218C.
- GRATE/CHOP POTATO AND ONION: Cut potato and onion into chunks. Place in processor and pulse to get small rice-size pieces. Alternatively: grate potatoes and onion by hand using a box grater OR use grating attachment for food processor, feed potato and onion pieces through the feed tube to grate. Note 1 to make a double batch or more.
- SQUEEZE WATER OUT OF POTATO AND ONION: Have paper towels ready on counter. Taking handfuls or potato/onion at a time, squeeze as much water out as you can between your two hands over the sink. Place on paper towels. Repeat until all potato/onion pieces are squeezed dry. Wrap in paper towels or clean dish towel and squeeze to get excess moisture out. Place in bowl.
- FINISH LATKE MIXTURE: Add flour, baking powder, egg, salt and pepper to potato and onions. Mix well to combine.
- SKILLET OVEN METHOD: Heat oil in large cast iron or other oven-proof large skillet (12 inches/30.4cm or more) on stove top to medium-high heat. Add latke mixture in two large circles or ovals. (You can make one giant latke, but it's harder to flip). Fry for 2 minutes then place in oven. Bake for 7 minutes. Remove, flip latkes over, return to oven and bake for 8-10 minutes. Note 2 for skillet fry method.
- SERVE: If making a couple of giant latkes, cut each into wedges with a pizza cutter or large knife. Serve with toppings such as sour cream, Greek yogurt mixed with dill, applesauce, chutney or pesto.
Recipe Notes
- If doubling or tripling the recipe: Grate or chop onion and potato in smaller batches or you will be left with tiny pieces plus many large unprocessed pieces.
- Skillet Fry Method: To save time (but much smellier!), heat oil in large cast iron or other skillet (12 inches or more) to medium high. Add potato mixture in two large circles or ovals. Or make small 3 inch latkes. (You will have to make two batches, adding extra oil between batches). Lower heat to medium and fry on each side for 2-4 minutes, depending on how big you make latkes. Transfer to paper towels to absorb oil.
- Make Ahead: Freeze latkes in a single layer on tray for an hour. Then transfer them to an airtight container or ziploc bag and store in freezer for up to 6 weeks. Reheat from frozen at 425F/218C for about 15 minutes or at 450F/232C for 5-7 minutes on a rimmed baking sheet. You can under-do latkes a bit if making ahead.
Nutrition
Happy Hanukkah!
These are probably the best latkes I’ve made. They’re light and crispy. I used egg whites only. I used one russet and one sweet potato. I had lots of latkes so I’ll freeze some per your suggestion. Thank you for this fry-saving alternative. I’d have skipped making them if it wasn’t for you❣️
Oh my – what a lovely comment – thank you Stacy! I’m thrilled the skillet-oven method worked out so well for you.