Oven-Baked Potato Pancakes

Baking these traditional potato pancakes instead of frying them significantly reduces the fat content while keeping them wonderfully crispy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 2 tablespoons olive oil · 270 kcal in the whole recipe
• 3 tablespoons whole wheat flour · 95 kcal in the whole recipe
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large russet potatoes · 534 kcal in the whole recipe
• 1 small onion, peeled · 43 kcal in the whole recipe
• 1 large egg · 77 kcal in the whole recipe

Method

1. Preheat your oven to 425°F (220°C). Lightly grease a baking sheet by spreading the olive oil evenly across the surface.

   

2. In a small bowl, whisk together the whole wheat flour, baking powder, and salt.

   

3. Grate the potatoes and onion using the large holes of a box grater. Place the grated mixture into a colander in the sink and press down firmly with paper towels to squeeze out as much excess moisture as possible.

   

4. Transfer the drained potato and onion mixture to a large bowl, add the egg, and mix well. Stir in the flour mixture until fully combined.

   

5. Scoop spoonfuls of the mixture onto the oiled baking sheet, flattening them into 3-inch circles about 1/4-inch thick. Bake for 15 to 20 minutes until the bottoms are deeply golden, then flip and bake for another 10 minutes until crispy.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.