Skip to main content New<> this month
Get the Allrecipes magazine

Baked Potato Latkes

Rated as 4.75 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


20 m servings 219
Original recipe yields 5 servings (5 latkes)


{{model.addEditText}} Print
  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 219 calories; 11 25.6 5.3 74 731 Full nutrition

Explore more


Read all reviews 15
Most helpful
Most positive
Least positive

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...

Made these for my gentile husband on the first day of Hanukkah. He had only ever had latkes one other time when we fortunately stumbled upon a Jewish food festival in Savannah, GA, a few years a...

I always make extra potatoes so I have enough to make these for breakfast. I make a wetter mix and spoon onto a griddle , lightly coated with bacon grease and brown, flip, brown. Much easier t...

Having tried many variations of Latkes and potato pancakes with varying levels of success, none really satisfying. This was a real surprise. Exactly the taste for which I have been searching an...

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...

This was a very good recipe and I will use it in the future. Only change I would make (and did make after first attempt) was starting with "baseball-sized balls." This just made them to big and ...

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.