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Crispy Roasted Potato Latkes
Cook Time
30 mins
 
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.
Course: Appetizer, Side
Cuisine: Vegetarian
Servings: 8
Calories: 308 kcal
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Recipe Notes

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

Nutrition Facts
Crispy Roasted Potato Latkes
Amount Per Serving
Calories 308 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 2403mg 100%
Potassium 480mg 14%
Total Carbohydrates 53g 18%
Dietary Fiber 5g 20%
Sugars 8g
Protein 12g 24%
Vitamin A 14.7%
Vitamin C 27.3%
Calcium 9.7%
Iron 21.9%
* Percent Daily Values are based on a 2000 calorie diet.

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