Cooking Classes


Casual Friday - Potato Latkes

Casual Friday!  I am hosting Casual Fridays.  Be my guest.  Drop in for ideas for simple and casual meals. 

If there are any bloggers out there that would like to join in, just let me know. You can opt in and out as you wish. There is no need to commit. We can have a virtual Casual Friday! It would be so much fun to share.  Email me at sgalvin 'at' to join in the fun.  Or if you would like to guest post for Casual Friday I would be honoured.

This will be an interesting journey.  I am looking forward to getting out of the rut with casual food.  I keep a well stocked freezer and pantry.  This will encourage me to rummage through and pull out something different every week. I hope you do, too.

I was introduced to potato latkes when I was invited to a friend's home during Hanukkah.  Her uncle had the auspicious title as the best latke maker in the family.

Latkes are traditionally served with sour cream and apple sauce but you can up the ante with a bit of smoked salmon or caviar to make it dressy.  You could also drizzle the sour cream with a bit of truffle oil to add a touch of glam.

For variety you can make these using sweet potatoes or add some grated carrots or parsnips along with the potatoes.  Serve with a piece of poached or pan sauteed salmon and steamed green vegetables.

Latkes are one of those dishes that when you have made it once, you no longer need a recipe.  They are pretty easy to put together.  Potato, egg, flour, salt, pepper, onion...that's it.  A perfect latke is crispy on the outside and soft on the inside.

I just cleaned my stovetop this morning and didn't want to do it all over again after frying latkes.  This oven method worked great.

Potato Latkes
  • 2 medium russet potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons flour
  • 1/2 to 3/4 cup olive oil
Preheat oven to 425F.

Peel potatoes and coarsely grate by hand transferring to a large bowl of cold water as grated.  Soak for 1 to 2 minutes after last batch is added to water.  Soaking in the water will prevent the potatoes from turning colour.  Then drain well in colander.

Spread grated potatoes and onion on a kitchen towel and roll up.  Twist towel tightly to wring out as much liquid as possible.  Transfer potato mixture to a bowl and stir in egg, salt, pepper and flour.

Line a baking sheet with a silpat and liberally brush with olive oil.  Spoon 2 tablespoons of potato mixture per latke, spreading into 3 inch rounds.

Bake until bottoms are golden, about 15 minutes.  Turn over and bake again until bottoms are golden, about 8 more minutes.  Remove from oven and transfer to paper towels to drain and season with salt. 

Latkes may be made up to 8 hours ahead.  Reheat on a rack set over a baking sheet in a 350F oven, about 5 minutes.

These appetizers are a take on the traditional latkes. Click on this link to view the recipe.


  1. These look fabulous:) Don't you just like that French Silpat so much?

    1. Very observant on that Silpat. I found it was the only way to make these in the oven. They just stuck to the foil and why waste parchment paper. Yes, it is a kitchen essential.

  2. I'd have to say that latkes are one of my favourite foods and baking them in the oven is a healthier take.

    1. I rarely eat them because of all the oil they absorb but this makes them easier on the conscience.

  3. Last time I made latkes I didn't have the right potatoes and the result was bleh. Yours look perfect Sarah. Love them with applesauce and sour cream... num.

    1. I had them with my homemade yogurt cheese and I felt so much better about not eating so many calories.

  4. I havent made latkes for years, and these make me want to get up and go make some now. Yummy, especially as they're baked! Great job.

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  6. these look amazing and SO great that they can be baked! delicious
    Mary x
    Happy to follow you!

  7. I make potato latkes for Christmas dinner. It is somewhat of a tradition here. My kids ask for them each year.


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