Description
This Giant Potato Latke recipe offers a delightful twist on the traditional Jewish potato pancake by baking and broiling a large, crispy latke in a cast iron skillet. Made with shredded russet potatoes, onions, and green onions, bound with eggs and matzo meal, and cooked to golden perfection, this dish results in a crispy exterior and a tender, flavorful interior. Perfect for serving as a comforting appetizer or side, topped with classic accompaniments like sour cream, applesauce, and fresh chives.
Ingredients
Vegetables
- 2 russet potatoes (about 1.5 pounds, peeled or unpeeled)
- 1/2 white onion
- 2 tablespoons green onions (minced)
- Chives (for garnish)
Wet Ingredients
- 2 eggs
- 3 tablespoons olive oil
- Greek yogurt or sour cream (for serving)
Dry Ingredients
- 2 tablespoons matzo meal or unseasoned dry breadcrumbs
- Kosher salt (to taste)
- Pepper (to taste)
Optional Toppings
- Applesauce
- Additional chives or scallions
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for finishing the potato latke after stovetop cooking.
- Shred Potatoes and Onions: Using a food processor fitted with a grating disk, shred the russet potatoes and white onion until finely grated.
- Dry the Shreds: Place the shredded potatoes and onions in a salad spinner and spin vigorously to remove as much excess moisture as possible. Repeat spinning until the mixture feels dry to the touch.
- Mix Batter: In a large bowl, whisk together the eggs, matzo meal (or breadcrumbs), minced green onions, kosher salt, and pepper. Add the dried shredded potatoes and onions to the bowl and stir everything together until fully incorporated.
- Heat Skillet: Place a well-seasoned 12-inch cast iron skillet over high heat and add the olive oil. Heat until the oil is shimmering and hot but not smoking.
- Form Latke Base: Pour the potato mixture into the skillet and use a spatula or spoon to firmly press and pat it into a single, even layer covering the entire pan bottom.
- Cook on Stovetop: Let the latke cook on the stovetop for 5-6 minutes without disturbing. This allows the bottom to brown and set properly.
- Bake in Oven: Transfer the cast iron skillet to the preheated oven and bake for 8-10 minutes to cook through the latke batter evenly.
- Broil for Crispiness: Switch the oven setting to broil and cook the latke until the top becomes a deep golden brown and crispy. Watch closely to prevent burning.
- Cool and Serve: Carefully remove the latke from the oven and let it cool slightly in the skillet. Serve by slicing into wedges and topping with sour cream, applesauce, chives, or your favorite garnishes. Enjoy warm.
Notes
- Use a salad spinner to thoroughly dry the potato and onion shreds; excess moisture will prevent crispiness.
- Make sure your cast iron skillet is well-seasoned to avoid sticking and promote browning.
- The mixture can be adjusted with matzo meal or breadcrumbs depending on availability.
- Keep a close eye during broiling to avoid burning the top of the latke.
- Serve immediately for best texture, as the latke tends to soften as it cools.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Jewish
