Oven-Baked Latkes

These were decent latkes, and had some unique features.

The first is they were made with potatoes that Micah dug up, literally, from his garden here.

Second, you don't need to peel the potatoes. That's a great hack.

These are oven baked, and tasty, but much lighter than pan-fried. A plus or a minus, depending on your tastes.

And, the parchment paper is brilliant. There is a similar version up at King Arthur. It preheats the oil on the baking sheet, with no parchment paper. Worth trying heating the oiled parchment paper, I think. I doubt it would burn.

Heat oven to 350.

3 large potatoes (you could make one a sweet potato)
1 onion
3 T. flour
1 t. baking powder
1 t. salt
1 egg

Line a large sheet pan with parchment paper. Pour some olive oil on it, and spread with a brush.

Wash but don't peel the potatoes. Grate with a box grater, into a strainer colander. Do the same with the onion. Squeeze as much liquid as possible, pushing it through the mesh. (You can do this in a regular bowl, but the mesh is much easier!)

In a large bowl, mix flour, baking powder, and salt. Drop the potato mixture in with an egg, and stir till well mixed.

Drop by flattened large spoonfuls onto the baking sheet. This made 12. Bake at 350 for fifteen minutes. Turn up to 425. Flip and bake another 15 minutes. They do brown and crisp.

They definitely smell like latkes!