Traditionally Hanukkah celebrates the miracle of the temple oil with delicious fried foods, but many cooks today appreciate a lighter though still festive approach. These Oven-Fried Potato Latkes are creamy on the inside and crispy on the outside while using only 1/3 cup olive oil. The latkes reheat beautifully, so you can make them ahead. Cooking your own homemade applesauce to accompany the latkes doesn’t take long, and it makes the dish even more special for a holiday celebration.
Satisfy your sweet tooth with this easy-to-make recipe for Oven-Fried Potato Latkes with Applesauce.
1. Info for Oven-Fried Potato Latkes with Applesauce
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 20 min
- Servings: 8
- Calories: 320.87 kcal
2. Ingredients for Oven-Fried Potato Latkes with Applesauce
- 3 Honeycrisp apples
- 3 Granny Smith apples
- 1/2 cup water
- 1/4 cup unfiltered apple juice
- 1/4 cup freshly squeezed orange juice
- 2 Tbsp. unsalted butter
- 3 Tbsp. light brown sugar (packed)
- 1 tsp. vanilla extract
- 1 1/2 lb. russet potatoes
- 1/2 lb. Yukon gold potatoes
- 1 onion (medium)
- 1 garlic clove
- 1/2 lemon (small)
- 1 Tbsp. extra-virgin olive oil (for potato mixture)
- 2 large eggs
- 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Olive oil cooking spray
- 1/4 cup extra-virgin olive oil (for latkes)
- Fresh herbs (chopped, like chives, fresh dill, and/or flat-leaf parsley, for serving)
- Sour cream (for serving)
- Everything bagel seasoning (optional, for serving)
3. Directions:
3.1 Prep
Peel, core, and roughly chop the apples.
3.2 Stove
Combine the apples, water, and juices in a large pot. Stir and bring to a boil over medium heat. Reduce heat and simmer, covered, until apples are soft, about 15 minutes.
Stir in the butter, brown sugar, and vanilla and cook 5 more minutes.
3.3 Prep
Using an immersion blender or potato masher, mash apples into a mixture as smooth or chunky as desired. Set aside.
3.4 Preheat
Preheat the oven to 450°F.
3.5 Prep
Place two baking sheets in oven to heat.
Peel the russet potatoes (but don’t peel the Yukon gold). Cut potatoes in half lengthwise if needed to fit in the feed shoot of a food processor, or keep whole if shredding with a box grater.
Shred the potatoes, onion, and garlic in a food processor. (If shredding by hand, use the coarse holes of a box grater for russet potatoes and the small holes for the Yukon Gold; then there’s no need to puree part of the potatoes. If shredding by hand, mince garlic with a knife.)
Set a colander over a large bowl. Place shredded potatoes, onion, and garlic in colander and push out as much moisture as you can. Reserve the pasty potato starch that collects at bottom of bowl.
Squeeze the lemon juice over potatoes (discarding any seeds) and toss to coat.
Transfer half of potato mixture to a food processor fitted with the blade attachment and process until smooth.
Combine the the shredded and pureed mixtures in a large bowl. Add the olive oil, eggs, baking powder, salt, and pepper and stir until well combined, or mix with your hands.
Use a spoon to scrape the reserved pasty potato starch from bottom of bowl under colander and add to potato mixture. (You can use as much as 1 tablespoon.) Mix to combine.
Remove the baking sheets from oven.
Lightly coat the hot baking sheets with cooking oil spray. Use an ice cream scoop, measuring cup or spoons to scoop 24 portions of potato mixture onto the sheet pans, spacing them about 1 1/2 inches apart, and press with a wide spatula to flatten.
Lightly brush latkes with olive oil.
3.6 Oven
Bake the latkes on upper-middle and lower-middle racks of oven for 10 minutes.
Remove pans from oven and flip latkes over. Return to oven and continue baking latkes until golden brown and crisp on both sides, 8-10 minutes.
3.7 Check
Check to see that latkes are done. Remove from oven or add time as needed.
3.8 Serve
Transfer latkes to a platter and sprinkle with fresh herbs. Serve with bowls of applesauce, sour cream, and everything bagel seasoning, if desired. Store any leftover latkes in an airtight container in the refrigerator for up to 3 days, and reheat in a 350°F oven. Store any leftover applesauce in the refrigerator for up to 1 week.