Easy, Oven Baked (Gluten-Free & Paleo) Potato Latkes
I’ll be honest. It feels like I’ve been working on this recipe for years!
I’ve tried many times to make the perfect, gluten-free & paleo potato latke, but try as I might (and I tried a lot), I just didn’t master it until 2017.
Now, as listed in the title, this recipe is for oven baked (i.e. oven fried) latkes. I made the recipe this way not necessarily because baking latkes (this way) is healthier (don’t get me wrong, these latkes have tons of health promoting ingredients in them), but because I’m a new Mom and a busy Mom. As much as in the past I would have been perfectly happy to stand in front of the stove flipping latkes for hours til my hearts delight, that doesn’t really work for my schedule anymore.
Baking latkes is easier because I put all of the latkes in the oven at once, set them and forget them until the timer goes off 12-15 minutes later. And then, it’s just a bunch of batch flipping before finishing. No flipping and checking, flipping and checking, which is what I end up doing when I pan fry them. To me, that’s waaay easier.
Absolutely ALL of the ingredients used in these latkes are health promoting, but some stand out compared to the rest.
INGREDIENTS WORTH HIGHLIGHTING
The three ingredients below make the list.
- Avocado Oil
The best part? They’re easy to find at the store, easy to use in tons of different recipes outside of this one, and, honestly, probably already stocked in your fridge and pantry!
WHY ARE THEY WORTH HIGHLIGHTING?
While there is some debate in the paleo community around whether they’re paleo or not (in case you care, they are), and because they’re not ‘low carb’, potatoes exhibit some pretty great health benefits. For example, they’re high in fiber, vitamin B6 and potassium.
Fiber help improve digestive health, prevent constipation, and lower cholesterol in the blood, which reduces the risk of heart disease.
Vitamin B6 is really important for energy metabolism. It assists in the break down of proteins and carbs for your body to store and use as energy later on down the line.
Potassium helps to naturally decrease blood pressure by encouraging vasodilation (the widening of the blood vessels).
Unfortunately, eggs have been demonized by the media for years. But, thankfully, those stigmas are being broken down by new scientific data that’s shown us just how important pasture-raised eggs are for our health. I could go on and on about them, but this isn’t a post about eggs, it’s about latkes. So, here’s a juicy tidbit of information for you to take with you today. Egg yolks are LOADED with Choline.
Choline is integral in maintaining liver function and brain health. Our bodies do produce choline but in small amounts. So, it’s important that we get it from the food we eat. In fact, Choline is so important for liver function that the liver can’t do operate correctly without it! According to this study, it also plays a part in treating neurological issues – depression, memory and cognitive function being among the ones discussed.
In my household, we actually fight over avocados. We literally call them ‘gold’ and if one gets thrown out, a tear or two may or may not be shed. Hopefully you’ve had the pleasure of eating one (and if not, where have you been?!) and know exactly the kind of creamy goodness to which I’m referring. Ya, the taste is amazing, but so are the rich nutrients within, like for instance Vitamin E.
Vitamin E is well known as an effective wound healer, treatment for skin issues, important for eye health, and also an immune system booster.
There’s so much more I could say here, but I’d love for us to get to the recipe, wouldn’t you. I’ll leave you with this though (about avocados): the monounsaturated fats in avocado oil have been found to positively effect blood pressure, the health-promoting antioxidants in avocados has been shown to boost nutrient absorption, and avocado oil has been shown to improve arthritis!
Aside from the health benefits listed above, this latke is both crispy and delicious and the perfect vehicle for traditional latke toppings like applesauce, sour cream, or my favorite sour cream substitute, plain, grass-fed yogurt.
This recipe makes 18-20 latkes, which is enough to feed a (very hungry) family of five or a less hungry party of 8-10 🙂 We were quite hungry when I made these, so I say, if you’re throwing a fiest, definitely double this. I tested out how it doubles and it does just fine 🙂
- 2lbs Yukon Gold Potatoes or Purple Potatoes
- >>if you want to keep it more strictly paleo and/or are looking for even more health benefits
- 2 Shallots
- 2 Egg Yolks
- 2 Egg Whites
- 1/4 C Crushed Plain Potato Chips
- >>look for the kind cooked in olive, avocado, or coconut oil
- 1 Tbsp Arrowroot Powder
- 1 C Avocado Oil or Schmaltz
- >>any oil with a high smoke point like palm oil, ghee or beef tallow would work as well)
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- Preheat the oven to 425℉.
- Don't peel the potatoes! Do scrub them clean.
- Crush the potato chips into itty bitty bites (you want these to be as close to dust as possible).
- Grate the potatoes and the shallots (either by hand or in via the shredding attachment on your food processor).
- Place the shredded potatoes and shallots inside of a dish towel. Squeeze ALL of the liquid out of them. You want these to be as try as possible. Set these aside in a big bowl.
- To that same big bowl, add in the crushed potato chips, salt, pepper, and arrowroot powder.
- Add the egg yolks only into the bowl with the potato-shallot mixture. But, keep the egg white in a separate, deep sided bowl.
- Whip the egg whites with an egg beater until they they become like soft white peaks.
- Fold the beaten egg whites into the potato and shallot mixture.
- Let the potato-shallot mixture sit for 10 mins. While you're at it, add 1/2 C oil to each pan and heat in the oven for 10 minutes.
- Once your mixture is ready, use a 1/4 C sized measuring cup to scoop up the potato mixture and measure out your latkes.
- Flatten these little mounds into 1/2" thick patties on top of your preheated pans. Make sure they're spaced out and not overlapping. Otherwise, they won't crips up.
- Bake these for 12-15 minutes on one side, then flip and bake on the next side for 4-5 minutes or until crispy.
- Drain on top of a cooling rack or paper towel and serve with with apple sauce and grass-fed sour cream, or (my preference) plain, grass-fed yogurt.
- If you prefer to pan fry these, you can. For pan frying, fry them for about 3-5 minutes on each side in any of the above suggested oils.