Golden and crisp around the edges, tender in the center, and made with only three basic ingredients, this oven-baked potato pancake is pure comfort food. Instead of frying several small pancakes, the entire mixture is baked on one sheet pan and sliced for easy serving.
It works beautifully as a savory breakfast, a simple side dish, or a satisfying addition to brunch.
Ingredients
Serves 6
- 3 pounds russet potatoes
- 1½ teaspoons fine salt, or to taste
- ⅓ cup neutral cooking oil, such as canola, vegetable, or light olive oil
How to Make an Oven-Baked Potato Pancake
1. Prepare the Baking Sheet
Preheat the oven to 425°F (220°C).
Line a large rimmed baking sheet with aluminum foil or parchment paper suitable for high temperatures. Coat the surface generously with some of the oil to prevent sticking and help the bottom become golden.
2. Shred the Potatoes
Peel the potatoes and place them in cold water while you work. This helps prevent discoloration.
Shred them using the large holes of a box grater or a food processor fitted with a shredding attachment.
3. Remove the Excess Moisture
Transfer the shredded potatoes to a colander and rinse them briefly under cold water.
Place the potatoes inside a clean kitchen towel. Gather the towel around them and squeeze firmly over the sink until you have removed as much liquid as possible.
Do not skip this step. Dry potatoes produce a much crispier pancake.
4. Season the Potatoes
Place the dried potato shreds in a large bowl. Add the salt and approximately half of the remaining oil.
Toss until the potatoes are evenly coated.
5. Shape the Pancake
Spread the mixture across the prepared baking sheet. Press it into a compact, even layer approximately ½ inch thick.
Brush or drizzle the remaining oil over the surface, paying particular attention to the edges and any dry areas.
6. Bake Until Golden
Bake on the middle oven rack for 25 to 30 minutes. Rotate the pan halfway through so the potatoes brown evenly.
Increase the oven temperature to 450°F (230°C). Continue baking for 15 to 20 minutes, or until the top is deeply golden, the edges are crisp, and the center is tender.
7. Rest and Serve
Remove the pan from the oven and allow the potato pancake to rest for 5 to 10 minutes. This helps it hold together when sliced.
Carefully loosen the edges with a thin spatula, then cut the pancake into squares or wedges. Serve while warm and crisp.
Helpful Tips for Crispy Results
Use Russet Potatoes
Russet potatoes contain plenty of starch and relatively little moisture, making them an excellent choice for creating crisp edges and a tender interior.
Squeeze Thoroughly
Excess water causes the potatoes to steam instead of brown. Squeeze the shredded potatoes until they feel noticeably dry.
Keep the Layer Even
An even layer helps every section cook at the same rate. If the middle is too thick, it may remain soft while the outer edges become overly dark.
Give the Potatoes Space
Avoid using a baking sheet that is too small. Crowded potatoes trap moisture and make crisping more difficult.
Optional Flavor Variations
The basic recipe is satisfying on its own, but you can easily customize it.
- Add a finely grated onion for a classic potato-pancake flavor.
- Mix in black pepper, garlic powder, or smoked paprika.
- Sprinkle shredded cheddar or Gruyère over the top during the final 5 minutes.
- Finish with fresh parsley, dill, or chives.
- Replace part of the russet potatoes with sweet potatoes for a slightly sweeter variation.
Adding these extras will make it more than a three-ingredient recipe, but they are simple ways to introduce different flavors.
What to Serve With It
Serve the potato pancake with:
- Sour cream or plain Greek yogurt
- Applesauce
- Fried or poached eggs
- Smoked salmon and sliced cucumber
- Roasted chicken
- Grilled sausages
- A fresh green salad with vinaigrette
The contrast between the crispy potatoes and cool sour cream is especially delicious.
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to three days.
For the best texture, reheat the slices in a 400°F (200°C) oven until hot and crisp. You can also warm them in a skillet with a small amount of oil.
A microwave will heat the potatoes, but the edges will be softer.
