These savory potato pancakes cook up nice and crisp on parchment paper in a high heat oven. Use frozen shredded potatoes to speed preparation
1½ pound(s), peeled, grated and well-drained*
1 small, grated
4 medium, chopped
1 tsp, minced
1 tsp, plus additional for garnish
- Preheat oven to 400ºF. Line two baking sheets with parchment paper.
- Line a strainer with paper towels; place potatoes and onions in a strainer and press out any water from them.
- Combine potatoes, onions, scallions, flour, thyme, egg, salt and pepper in a large bowl; toss gently to combine. Scoop potato mixture into your hands using a 1/4-cup measure; press each into a round pancake (3-inches in diameter and about 1/4-inch thick). Place pancake on prepared pan and repeat with remaining ingredients (eight pancakes per pan); coat pancakes with cooking spray.
- Bake pancakes for 10 minutes; remove from oven, flip pancakes, coat with cooking spray and rotate pans in oven. Bake for 10 more minutes and then rotate pans in oven again. Bake until well browned, about 10 minutes more. Remove potato pancakes from pans to a serving platter; sprinkle lightly with additional kosher salt, if desired. Yields 1 pancake per serving.
*Or use 3 1/2 cups defrosted frozen shredded potatoes. If you prefer your latkes on the darker side, increase the temperature to 425ºF oven but watch for burning.