Crispy Roasted Potato Latkes


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5 from 1 vote

Crispy Roasted Potato Latkes

This lightened up take on traditional potato pancakes get their crispy texture by using parchment and a high heat oven. Speed prep with frozen, shredded potatoes and add a burst of color and flavor with fresh scallions and thyme.
Cook Time30 mins
Course: Appetizer, Side
Cuisine: Vegetarian
Servings: 8
Calories: 308kcal


  • 1 ½ lb potatoes grated and well drained (or 3 ½ cups defrosted frozen hash browns)
  • 1 cup grated onion
  • ½ cup chopped scallion
  • 6 TB flour
  • 1 tsp minced fresh thyme
  • 1 large egg
  • 1 tsp kosher salt plus additional for garnish
  • 1/8 tsp pepper
  • Cooking spray


  • Preheat oven to 400 degrees and line two baking sheets with parchment paper. Press any remaining water from potatoes and onion with paper towel in a strainer. Combine potatoes, onion, scallions, flour, thyme, egg, salt, and pepper in a large bowl. Use a ¼ cup measure to scoop mixture into your hands and press into a ¼” thin, 3” round pancake.
  • Place all pancakes on work surface and spray both sides lightly with cooking spray. Place 8 pancakes on each prepared baking sheet and roast in oven for 30 minutes total until well browned; turn pancakes and rotate pan positions every 10 minutes. Sprinkle lightly with additional kosher salt when serving.


If you prefer your latkes on the darker side, try a 425 oven but watch out for burning!


Calories: 308kcal | Carbohydrates: 53g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 2403mg | Potassium: 480mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14.7% | Vitamin C: 27.3% | Calcium: 9.7% | Iron: 21.9%

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