Oven-Baked Potato Latkes 5.000

Deb Lindsey for The Washington Post

Local Living Dec 16, 2014

Latkes can be a wonderfully healthful snack any time of year -- not just Hanukkah fare.

This recipe uses egg whites instead of whole eggs and uses skin-on potatoes. The skin, which has more nutrients than the rest of the potato, provides 2 grams of fiber per ounce as well as vitamins B and C, iron, calcium, potassium and other nutrients.

To keep things light, serve these latkes with Greek yogurt mixed with fresh chives and freshly ground black pepper instead of full-fat sour cream. Or try unsweetened applesauce or hummus.

Make Ahead: The baked latkes can be refrigerated in an airtight container for 3 to 5 days. Reheat in the microwave or oven.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 servings; makes 20 latkes

  • 1 tablespoon extra-virgin olive oil, for greasing the parchment
  • 4 skin-on Yukon Gold potatoes
  • 1 large onion
  • 2 tablespoons chickpea flour (may substitute potato flour)
  • 1 teaspoon fine sea salt, or more as needed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg white


Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Line two large baking sheets with parchment paper, then grease the parchment paper with the oil; this will help prevent the latkes from sticking and will make them crispier.

Rinse and dry the potatoes, then cut them in halves or quarters. Use a food processor fitted with a shredding disk or the large-holed side of a box grater to grate all the potatoes, placing them in a colander as you work. Use a large spoon or your hands to press as much moisture out of the grated potatoes as possible. Spread a few layers of paper towels on the countertop; transfer the grated potatoes there and top with a few more layers of paper towels. Press firmly to further wick away the potatoes' moisture, repeating with more paper towels as needed to make sure the potatoes are as dry as can be. Transfer to a large mixing bowl.

Use the food processor (still fitted with the shredding disk) or the box grater to grate the onion. Press out its excess moisture, then add the grated onion to the bowl.

Whisk together the chickpea flour, salt, onion and garlic powders, pepper, baking powder and baking soda in a medium bowl, then add to the potato-onion mixture. Use a fork or your clean hands to stir in the egg white until the mixture is well combined.

Form 20 thin latkes (about 2 tablespoons each), arranging them an inch apart on the baking sheets as you work. Bake on the upper and lower racks for 12 minutes, then use two spatulas to turn each latke over. Rotate the baking sheets top to bottom and front to back; bake for 10 minutes or until the latkes are golden brown and crisped.

Allow to cool slightly; sprinkle with salt, if desired, before serving.

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Recipe Source

Gordon, a master of public health professional and a master certified health education specialist, is the creator of the healthful-recipe site EatingbyElaine.com.

Tested by Elaine Gordon.

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