Potato Latkes (Skillet-Oven Method, Less Smell!)
Savoring potato latkes, those irresistible golden-brown pancakes, is one of the cherished Hanukkah traditions we look forward to each year. I opted for an oven skillet method to make a smaller batch with less fry smell! (But don’t worry, we’ve also included the instructions for the traditional frying method.)
Latkes are a Jewish tradition for a Hanukkah celebration (also spelled Chanukah). It’s a holiday where you are supposed to eat fried foods to celebrate the oil lasting 8 nights instead of 1 after much suffering in ancient times (long story).
As much as I like fried food, I hate frying because it smells up my kitchen, my hair and my clothes. Yuck.
I have been searching for a non-fried method and found a couple of recipes online. I decided to go with Jennifer Segal’s from Once Upon a Chef (her recipes always work) with a few tweaks to speed up and simplify the method (I’m lazy).
What to expect
Most latke recipes are pretty similar – just 5 simple ingredients – potatoes (white and/or sweet potatoes), flour, onions, egg, baking powder. This one is no different – except for the method.
The oven skillet method starts with a two-minute pan fry, then the latkes are transferred to the oven to bake. As you can see in the pictures below, the side that starts with frying comes out darker than the other side.
Oven skillet method
I also use a food processor to chop the potatoes instead of using a hand grater (easier). And, I make giant latkes and cut them in wedges instead of making individual ones.
Ingredients – tailored to your taste
Potatoes: Russet potatoes are best for latkes as they are starchy and not waxy. You can also use sweet potatoes or a combination of sweet and white. I used one sweet potato for color and 3 white ones when I quadrupled the recipe.
Onions: Yellow onions are traditional, but go ahead and use sweet onions if you prefer. They’re a little milder. Here are the bare essentials about onions that may be useful.
Seasonings: Feel free to add some garlic powder and fresh or dried herbs such as thyme or dill.
Oil: Use peanut oil, canola oil, avocado oil, grapeseed oil or another vegetable oil – not olive oil. You want a neutral oil with a high smoke point.
Step-by-step instructions (skillet oven method)
Also see the fried method in the recipe notes.
Tip
Here is how I prevent the potatoes from turning brown and squeeze them dry:
- 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.
- Take handfuls of the shredded potatoes and onions and squeeze out as much liquid as possble 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)
- 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
Using a processor is WAY faster than hand-grating potatoes and onions.
Make Ahead
Potato pancakes are best fresh from the oven or skillet, but make ahead works well too. Especially for a crowd. See recipe notes for instructions.
Which method is better: fried or skillet-oven?
Well, they both taste the same and the texture is similar too. As I said, the skillet-oven method starts with a two-minute fry, so I cheated a bit. It was definitely less smelly, but the process takes longer.
I guess it’s a trade off – smellier vs less time. You choose. I included the fry method in the recipe notes if you prefer to go that way.
The other day, my friend Judi said she knew someone who made the latkes outside in an electric skillet to avoid the smell in her kitchen. Clever!
The bottom line, regardless of method, is good latkes. Tender on the inside, crispy on the outside.
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!
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Potato Latke Recipe (Skillet Oven Method – less smell)
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 salt (or a bit less)
- 1/4 teaspoon black pepper
- 2 tablespoon vegetable oil or peanut oil (need high smoke point) don't use 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 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:Â 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 latke 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. You can under-do latkes a bit if making ahead.Â
Nutrition
Happy Hanukkah!
