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Crispy Baked Potato Latkes with Homemade Applesauce

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These crispy baked potato latkes are a game-changer—no messy frying, just golden-brown perfection every time. Paired with a simple homemade applesauce, this recipe is perfect for Hanukkah, brunch, or any night you crave comfort food.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled (about 4 medium potatoes)
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup olive oil or avocado oil, for brushing
  • 4 medium apples, peeled, cored, and chopped (about 4 cups)
  • 1/4 cup water
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Make the homemade applesauce: 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 heat to low, cover, and simmer for 15-20 minutes until apples are soft. Remove from heat and mash to desired consistency. Set aside to cool.
  2. Preheat oven to 425°F (220°C). Peel the potatoes and onion. Using a box grater or food processor, shred the potatoes and onion together.
  3. Transfer the shredded potato-onion mixture to a clean kitchen towel. Gather the corners and twist tightly, squeezing out as much liquid as possible over the sink. Keep squeezing until no more liquid drips out.
  4. Transfer the squeezed mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir until evenly combined. The mixture should hold together when pressed.
  5. Line a rimmed baking sheet with parchment paper and brush generously with oil. Take about 2 tablespoons of the potato mixture and shape into a small patty, about 2 inches wide and 1/2 inch thick. Place on the prepared baking sheet. Repeat with remaining mixture, leaving about an inch of space between each latke. Brush the tops of the latkes with more oil.
  6. 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 edges are crispy. Transfer to a cooling rack to keep crispy. If making a big batch, keep finished latkes warm in a 200°F (95°C) oven on a baking sheet lined with paper towels.

Notes

Don’t skip the drying step—squeeze out as much moisture as possible from the potatoes for crispy latkes. Use a hot oven at 425°F (220°C). Let latkes rest on a cooling rack for 2-3 minutes before serving to maintain crispiness. The applesauce tastes even better the next day.

Nutrition

Keywords: latkes, potato latkes, baked latkes, crispy latkes, homemade applesauce, Hanukkah, holiday recipe, comfort food

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