Baked Potato Pancakes

Baked Potato Pancakes served with sour cream and chopped fresh parsley. Healthier alternative to the traditional Potato Latkes.

👥 20 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Kelley Simmons📖 chefsavvy

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

Preheat oven to 425 degrees. Grease two baking sheet liberally with non stick cooking spray, set aside.

Shred the potatoes and onions using either a handheld grater or a food processor with the grate attachment.

large onion1

Transfer the shredded potatoes and onions to a colander and try to drain as much moisture out as possible.

large onion1

Add the shredded potatoes to a large bowl along with the eggs, flour, garlic powder, onion powder, salt, pepper and baking powder.

large eggs2garlic powder1 tsplarge onion1onion powder1 tspbaking powder1 tbsp

Mix to combine (I find using your hands works best)

With your oiled hands portion out 20-22 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 ⏱️ 15 minutes then flip. Cook for an additional ⏱️ 10 minutes or until golden brown on both sides and crispy.

Serve immediately with a dollop of sour cream on each and fresh chives for garnish.

chives for garnish

calories

120 kcal

fat Content

4 g

serving Size

1 serving

fiber Content

2 g

sugar Content

1 g

sodium Content

166 mg

protein Content

6 g

cholesterol Content

43 mg

carbohydrate Content

16 g

saturated Fat Content

1 g

Share your thoughts and feedback about this recipe

Loading reviews...