Crispy Baked Potato Latkes with Homemade Applesauce Recipe

The Hanukkah party was in six hours and I’d completely forgotten I was supposed to bring the latkes. Everyone else would be bringing brisket that had been braising since dawn, homemade challah from their grandmother’s recipe, and those fancy sufganiyot from the bakery across town. I had three russet potatoes, one sad onion, and a half-empty carton of eggs in my fridge. Honestly, I almost just grabbed a bottle of wine on the way and called it a day.

But then I remembered a trick my old roommate Sarah used to do—baking latkes instead of dealing with the spitting, splattering mess of a hot oil skillet. She swore by it, and she was the kind of cook who never measured anything but always won the office chili contest. So I figured, why not? I mean, at that point, what did I have to lose? I started grating potatoes with one eye on the clock, muttering to myself and hoping for the best. The kitchen was a disaster zone—potato starch on the counter, onion tears streaming down my face, and the smoke alarm going off because I forgot to open the window.

Long story short, those crispy baked potato latkes disappeared faster than anything else on the table. People kept coming back for more, asking for the recipe, and I had to sheepishly admit I’d kind of made it up under pressure. But you know what? That’s how the best recipes happen sometimes. You’re in a bind, you improvise, and suddenly you’ve got something better than the original. This recipe for crispy baked potato latkes with homemade applesauce is now my go-to, and it’s the one I actually get excited to share. Maybe you’ve been there too—staring down a deadline with an empty kitchen and a hungry crowd. Let me tell you, this one works.

Why You’ll Love This Recipe

I’ve tested this recipe more times than I can count, tweaking the baking time, the potato-to-onion ratio, and the exact amount of salt to get that perfect golden crunch. After years of trial and error—and plenty of soggy, disappointing latkes—I can confidently say this version delivers every single time.

• Quick & Easy: These come together in about 45 minutes from start to finish. No standing over a hot stove, no oil splatters on your favorite sweater. Perfect for busy weeknights or when you’re running late to a party (trust me, I’ve been there).
• Simple Ingredients: You probably have everything already. Potatoes, onion, eggs, flour, salt, and pepper. That’s it. No fancy grocery store trips, no hunting for obscure spices.
• Perfect for Holidays and Weeknights: Whether it’s Hanukkah, a casual Sunday brunch, or a random Tuesday when you’re craving comfort food, these latkes fit the bill. They’re special enough for celebrations but simple enough for any day.
• Crowd-Pleaser: I’ve served these to kids, grandparents, picky eaters, and self-proclaimed latke snobs. Every single person went back for seconds. The crispy edges and tender centers are universally loved.
• Unbelievably Delicious: The texture is what gets me every time. That first bite—crispy on the outside, soft and almost creamy on the inside—paired with the sweet-tart homemade applesauce? It’s next-level comfort food, honestly.

What makes these different from every other latke recipe out there is the baking method. Most people fry, which is delicious but messy and stressful. By baking, you get that same golden-brown crunch without the grease. Plus, the homemade applesauce is a game-changer. It’s so simple to make and tastes nothing like the store-bought stuff. This isn’t just another version of latkes—it’s your new favorite way to make them.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, so you can whip up a batch anytime the craving hits.

For the Crispy Baked Potato Latkes

• 2 pounds russet potatoes, peeled (about 4 medium potatoes) — Russets have the perfect starch content for crispy latkes. They hold together well and get that gorgeous golden color.
• 1 medium yellow onion, peeled — Onion adds moisture and flavor. I prefer yellow for its balance of sweetness and sharpness.
• 2 large eggs, lightly beaten — These bind everything together. Room temperature eggs work best.
• 3 tablespoons all-purpose flour — You can use matzo meal if you want a more traditional texture. Gluten-free flour also works in a pinch.
• 1 teaspoon kosher salt — Don’t skimp here. Salt is crucial for drawing out moisture and seasoning the latkes.
• 1/2 teaspoon black pepper, freshly ground — Adds a subtle warmth.
• 1/4 cup olive oil or avocado oil, for brushing — You’ll brush this on the baking sheet and the latkes themselves. Avocado oil has a higher smoke point, but olive oil adds nice flavor.

For the Homemade Applesauce

• 4 medium apples, peeled, cored, and chopped (about 4 cups) — I recommend a mix of sweet and tart varieties. Honeycrisp and Granny Smith is my favorite combo. (adds beautiful depth of flavor)
• 1/4 cup water — Just enough to get the apples cooking without burning.
• 2 tablespoons maple syrup or honey — Adjust based on how sweet your apples are. (use maple syrup for a vegan option)
• 1 teaspoon lemon juice — Brightens the flavor and prevents browning.
• 1/2 teaspoon cinnamon — Optional, but I love the warmth it adds. (use fresh ground if you have it)
• Pinch of salt — Sounds weird, but it balances the sweetness perfectly.

Ingredient Tips from My Kitchen: For the potatoes, look for firm, blemish-free russets. Avoid waxy potatoes like red or Yukon gold—they don’t crisp up as well. I personally prefer using Honeycrisp apples for the applesauce because they’re naturally sweet and hold their shape nicely. If you’re in a pinch, Fuji or Gala work great too. And trust me on the pinch of salt in the applesauce—it makes all the flavors pop.

Equipment Needed

You don’t need much fancy equipment for this recipe, which is part of the beauty. Here’s what you’ll want to have on hand:

• Box grater or food processor with shredding disc — A box grater works perfectly and gives you more control over the texture. A food processor is faster if you’re making a big batch. I’ve used both, and honestly, the box grater gives slightly better texture because the shreds are more uniform.
• Large mixing bowl — For combining the potato mixture.
• Clean kitchen towel or cheesecloth — Essential for squeezing out the moisture from the shredded potatoes. A thin dish towel works great.
• Baking sheet — A rimmed baking sheet is ideal to catch any juices.
• Parchment paper — Highly recommended for easy cleanup and to prevent sticking.
• Pastry brush — For brushing oil onto the latkes. You can use a paper towel in a pinch.
• Medium saucepan — For making the applesauce.
• Immersion blender or potato masher — For achieving your desired applesauce consistency. I prefer a slightly chunky texture, so I use a potato masher.
• Measuring cups and spoons — Standard kitchen essentials.
• Cooling rack — Optional, but great for keeping latkes crispy after baking.

Budget-Friendly Tip: If you don’t have a pastry brush, just drizzle the oil over the latkes and use the back of a spoon to spread it around. And skip the immersion blender—a regular fork or potato masher does the job for the applesauce.

Preparation Method

Let’s get cooking! Here’s the step-by-step process for perfectly crispy baked potato latkes with homemade applesauce.

Step 1: Make the Homemade Applesauce

Start with the applesauce since it needs a few minutes to simmer. In a medium saucepan, combine the chopped apples, water, maple syrup, lemon juice, cinnamon, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes. The apples should be completely soft and falling apart when you stir them. Remove from heat and mash to your desired consistency. I like mine with some texture, so I use a potato masher. For a smoother sauce, use an immersion blender. Set aside to cool. The flavors will deepen as it sits.

Step 2: Prepare the Potatoes

Preheat your oven to 425°F (220°C). While it’s heating up, peel the potatoes and the onion. Using a box grater or food processor, shred the potatoes and onion together. You want them to be well combined. Work quickly here—potatoes start to discolor once exposed to air.

Step 3: Squeeze Out the Moisture

This is the most important step for crispy latkes. Transfer the shredded potato-onion mixture to a clean kitchen towel. Gather the corners and twist tightly, squeezing out as much liquid as you can over the sink. You’ll be shocked at how much water comes out. I’ve forgotten to do this properly before, and let me tell you—soggy latkes are a tragedy. Keep squeezing until no more liquid drips out. Don’t skip this, seriously.

Step 4: Mix the Batter

Transfer the squeezed mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir until everything is evenly combined. The mixture should hold together when you press a small handful. If it seems too wet, add another tablespoon of flour. If it’s too dry, add a splash of water. You’re looking for a consistency that’s cohesive but not pasty.

Step 5: Shape and Bake

Line a rimmed baking sheet with parchment paper and brush generously with oil. Take about 2 tablespoons of the potato mixture and shape it into a small patty, about 2 inches wide and 1/2 inch thick. Place it on the prepared baking sheet. Repeat with the remaining mixture, leaving about an inch of space between each latke. Brush the tops of the latkes with more oil—this is what gives them that gorgeous golden crust.

Step 6: Bake to Perfection

Bake for 15 minutes, then carefully flip each latke using a spatula. Bake for another 10-15 minutes, until both sides are deep golden brown and the edges are crispy. The smell in your kitchen right now is absolutely intoxicating. Transfer the baked latkes to a cooling rack to keep them crispy while you finish the batch. If you’re making a big batch, keep the finished latkes warm in a 200°F (95°C) oven on a baking sheet lined with paper towels.

Sensory Cue: When the latkes are done, they should be firm to the touch and make a slight crunching sound when you press the edge with a spatula. The color should be a rich, even golden brown—like a perfect autumn leaf.

Cooking Tips & Techniques

Over the years, I’ve learned a few things the hard way so you don’t have to. Here are my best tips for perfect latkes every time.

Don’t skip the drying step. I cannot emphasize this enough. The number one reason latkes turn out soggy is too much moisture. After you squeeze the potatoes, let the towel sit for a minute—more liquid will seep out. Squeeze again. Your future self will thank you.

Use a hot oven. 425°F (220°C) is the sweet spot. Too low and the latkes will steam instead of crisp. Too high and the outside burns before the inside cooks through. Trust the temperature.

Flip carefully. Use a thin, flexible spatula to flip the latkes. They’re delicate when they’re halfway cooked. If they stick, let them bake another minute—they’ll release when they’re properly browned. I’ve definitely destroyed a few latkes by being impatient.

Work in batches if needed. Don’t overcrowd the baking sheet. The latkes need space for hot air to circulate and crisp all sides. If you’re making a double batch, use two baking sheets or bake in shifts.

Let them rest before serving. This is a mistake I made the first time. Fresh out of the oven, latkes are at their crispiest, but they also need a minute to set. Let them rest on the cooling rack for 2-3 minutes before serving. They’ll stay crispy longer.

Timing tip: Make the applesauce first while the oven preheats. Then prep the latkes while the applesauce cools. This way, everything is ready at the same time, and you’re not scrambling at the end.

Variations & Adaptations

One of the best things about this recipe is how adaptable it is. Here are some of my favorite variations.

Gluten-Free Version

Swap the all-purpose flour for almond flour, oat flour, or a gluten-free all-purpose blend. I’ve also used finely ground matzo meal for a more traditional texture. The results are just as crispy and delicious. Just add an extra tablespoon of flour substitute if the mixture feels too wet.

Vegan Version

Replace the eggs with 2 tablespoons of flaxseed meal mixed with 5 tablespoons of water (let it sit for 5 minutes to gel). Use maple syrup instead of honey in the applesauce. The texture is slightly different—a bit more delicate—but the flavor is still amazing. Brush with extra oil for that golden finish.

Sweet Potato Latkes

Swap half the russet potatoes for sweet potatoes. The sweet potatoes add a beautiful orange color and a subtle sweetness that pairs perfectly with the applesauce. Reduce the flour to 2 tablespoons since sweet potatoes have less starch. Bake for an extra 2-3 minutes to get them crispy.

Spiced Applesauce Variation

Add a cinnamon stick and a star anise to the applesauce while it simmers. Remove before mashing. The warm, aromatic spices take the applesauce to another level. I made this for a holiday dinner and everyone asked what my secret was.

Savory Herb Latkes

Add 2 tablespoons of chopped fresh chives or dill to the potato mixture. The herbs add freshness and complexity. Serve with sour cream instead of applesauce for a completely different experience. Both are delicious, honestly.

Serving & Storage Suggestions

Serving Temperature: Latkes are best served warm, straight from the oven. The contrast between the hot, crispy exterior and the cool applesauce is pure magic. If you’re serving a crowd, keep them warm in a 200°F (95°C) oven on a baking sheet lined with paper towels.

Presentation: Arrange the latkes on a large platter in a single layer—don’t stack them or they’ll get steamy and soft. Serve the homemade applesauce in a small bowl on the side. For a festive touch, sprinkle with fresh dill or chives and a pinch of flaky sea salt right before serving.

Complementary Dishes: These latkes are fantastic alongside roasted chicken, brisket, or a simple green salad. For brunch, serve them with smoked salmon and a dollop of sour cream. They also pair beautifully with a crisp white wine or a light beer.

Storage: Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, flipping halfway. The oven is much better than the microwave for restoring crispiness. The applesauce keeps in the fridge for up to a week.

Freezing: Latkes freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 10-12 minutes. I always make a double batch and freeze half for busy nights.

Flavor Development: The applesauce actually tastes better the next day after the flavors have melded together. The latkes are best fresh, but they’re still pretty amazing reheated. Don’t say I didn’t warn you about the texture difference though—fresh is always best.

Nutritional Information & Benefits

Here’s the approximate nutritional breakdown for one serving (2 latkes with 1/4 cup applesauce):

• Calories: 220
• Protein: 5g
• Carbohydrates: 32g
• Fiber: 4g
• Fat: 9g
• Saturated Fat: 1.5g
• Sodium: 350mg
• Sugar: 12g

Health Benefits: Potatoes get a bad rap, but they’re actually a good source of vitamin C, potassium, and fiber (especially if you leave the skin on). The onions add quercetin, a powerful antioxidant. Apples are packed with fiber and vitamin C, and the cinnamon in the applesauce has anti-inflammatory properties. By baking instead of frying, you’re cutting down on oil significantly—these latkes have about half the fat of traditional fried versions.

Dietary Considerations: This recipe is naturally dairy-free and nut-free. For gluten-free and vegan options, see the variations section above. The applesauce is naturally vegan and gluten-free.

Allergens: Contains eggs and wheat (gluten) in the standard version. The vegan and gluten-free variations eliminate these allergens.

I’m not a nutritionist, but I do believe in eating food that makes you feel good. These latkes are satisfying without being heavy, and the homemade applesauce adds a serving of fruit to your meal. That’s a win in my book.

Conclusion

Honestly, I think this recipe has earned its spot in my permanent rotation. These crispy baked potato latkes with homemade applesauce are everything I want in comfort food—crunchy, golden, savory, and sweet all at once. They’re the kind of dish that makes you slow down and actually enjoy what you’re eating.

What I love most about this recipe is how forgiving it is. You can tweak the spices, swap the potatoes, or double the batch without any drama. It’s a recipe that works with you, not against you. And that homemade applesauce? It’s so simple that you’ll never go back to store-bought again. I mean it.

I’d love to hear how yours turn out. Did you try a different apple variety? Add extra herbs? Serve them with something unexpected? Drop a comment below and let me know—I read every single one. And if you snap a photo, tag me on Pinterest so I can see your beautiful creation. Happy cooking, friend!

Frequently Asked Questions

Can I make these latkes ahead of time?

Absolutely! You can prepare the potato mixture up to a day in advance and store it in the refrigerator. Just squeeze out any liquid that accumulates before shaping and baking. You can also bake the latkes fully and reheat them in a 375°F (190°C) oven for 5-7 minutes.

Why are my latkes falling apart?

This usually happens when there’s too much moisture in the mixture or not enough binder. Make sure you squeeze the potatoes really well. If the mixture still seems wet, add an extra tablespoon of flour. Also, let the latkes bake for the full time before trying to flip them—they need that time to set.

Can I use a different type of apple for the applesauce?

Yes! Any apple works, but the flavor will vary. Sweeter apples like Fuji or Gala will give you a sweeter sauce. Tart apples like Granny Smith will give you a tangier sauce. I recommend a mix of both for the best balance. Avoid Red Delicious—they get mealy and don’t have much flavor.

How do I get my latkes extra crispy?

Three things: squeeze out every drop of moisture, use a hot oven (425°F/220°C), and don’t skimp on the oil. Brushing the tops with oil before baking is non-negotiable for that golden crust. Also, let them cool on a wire rack instead of paper towels so they don’t steam.

Can I freeze the homemade applesauce?

Definitely! The applesauce freezes beautifully for up to 3 months. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Thaw in the refrigerator overnight and stir before serving. The texture might separate slightly, but a quick stir brings it back together.

Print