Baked Potato Latkes

Baked Potato Latkes

Bronson McKinley

"We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since."
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20 m servings 219 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
  2. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  3. Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
  4. Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.


  • Nutrition:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 10
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For as simple as the ingredients sound, these were delicious! I did use leftover mashed potatoes that were mashed w/ butter, milk and s&p, so I had to add a bit more flour. These were super flav...

7-3-2016 ~I backed off on the onion a bit as the amount called for was more than I would have cared for. Also, I did not use primo extra virgin olive oil for this - common vegetable oil did t...

Made with boiled yellow potatoes. Awesome:)!!!

Yummy, I used regular pepper. Great for a new dinner side dish. My potatoes were left overs with some butter and milk whipped in.

These were amazing. It was so awesome to make latkes without having to take out my food processor/blender. I basically made mashed potatoes and then followed this recipe. They were delicious. ...

These were really delicious. I've tried making latkes before but was always disappointed with the results. These were spot on. I only had green onions so I sliced them thin and added them, al...

We made these when we had left over potato after making potato tacos. I had never managed to make potato pancakes that didn't fall apart. These didn't fall apart and they were delicious!

10 thumbs up! (There are five of us). Would make these more often if I had left-over whipped potatoes.

I also add shredded carrots to the onion potato mix. Been making it for years this way ahead of time. Freeze them and they re ready for lent with our fish fry. Love em with applesauce. Just ...

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