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Sheet Pan Potato Latkes
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

All the flavor of a traditional potato latke with less mess and time spent in the kitchen!

Course: Side Dish
Keyword: chanukah, hanukkah, holiday, latke, lowfatcooking, onepancooking, potatolatke, potatopancake
Servings: 5
  • 6 medium potatoes shredded
  • 2 small onions shredded
  • 3 large eggs
  • 1/4 cup garbanzo bean flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp thyme
  • 2 tsp rosemary
  • olive oil
  • olive oil cooking spray
  1. Preheat oven to 425°F.

  2. Coat a medium baking sheet with olive oil.

  3. Peel the potatoes and onion.

  4. Shred using the grating blade on a food processor.

  5. Place shredded potato and onion in a large colander.

  6. Place baking sheet in oven to preheat for at least 5 minutes.

  7. Whip eggs with all remaining ingredients except the oil in a large bowl.

  8. Squeeze the potato and onion shreds in batches to remove excess moisture. The easiest method is to squeeze between your hands. 

  9. Add potato and onion to the eggs mixture, blend well. 

  10. Remove baking sheet from oven. Be careful it will be hot.

  11. Spoon potato mixture onto baking sheet. Spread thinly to fit the entire baking sheet. Coat with olive oil spray.

  12. Bake in oven for 30 to 35 minutes or until potato pancakes are browning.

  13. If the top is not as as desired, place under broiler for 2 to 3 minutes. 

  14. Remove from oven and cut into 25 to 30 pieces depending on how large you prefer your latkes. 

  15. Serve topped with unsweetened applesauce, sour cream or Greek yogurt.