Oven Baked Horseradish Potato Latkes.
Day 3 of Hanukkah already? Really where did 2018 go? It feels like just last week we were sweltering in the hot summer heat! Glad we weren’t though.
Now, let’s talk latkes, potato pancakes, whatever you grew up calling them. Do they bring back some good memories for you? They do for me. Spending time with my grandparents lighting candles, listening to them say the prayers. Beautiful, truly.
Don’t get me wrong, I love me some fried potato latkes, but I am not a fan of the greasy mess–or the nasty vegetable oils used to typically make them. If you do make them fried, opt for avocado oil, if possible!
These easy oven baked horseradish potato latkes are smokey from smoked paprika, my fav spice to use all time and spicy from my favorite jarred horseradish. Why yes I do eat it by the spoonful, thanks for asking! ¯\_(ツ)_/¯
The horseradish and smoked paprika combo is really fire if you ask me.
I’ve always wondered if people like latkes for the latkes or for the TOPPINGS. Don’t get me wrong I love my potatoes, but I LOVE my toppings ON my potatoes. You picking up what I’m putting down? You got your sour cream (or non-dairy yogurt), applesauce, MORE horseradish, smoked salmon, smoked trout, chives YUMMMM CITY.
Now, that I am drooling. Does anyone know of any good Jewish Deli’s in Denver? I am craving some real good matzo ball soup. If you have recommendations, let me know.
All this talk about savory latkes…maybe I need to try my hand at sweet ones. Apple and carrot latkes anyone? Or should I skip right over to making some Sufganiyah? Honestly those jelly donuts are really the star of the show.
BUT if you don’t want to spend time frying donuts like me, you could opt to make this super easy, SUPER DELISH chocolate orange cake with the dreamiest chocolate ganache. Perfect for your Hanukkah dessert!
If you make these oven baked horseradish potato latkes, be sure to leave a comment and let me know how you liked it & how it turned out! You can also follow me on Instagram and tag #abouttosproutrecipes
PIN TO SAVE FOR LATER!
Oven Baked Horseradish Potato Latkes (Paleo)Print This
- 2 lbs. Russet Potatoes, washed and peeled
- 1 medium yellow onion
- 1 large shallot
- 3 garlic cloves, minced
- 2 eggs
- 4 heaping teaspoons jarred horseradish
- 1/2 teaspoon smoked paprika (regular is fine too!)
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- 3-4 tablespoons tapioca starch (see notes)
- Optional toppings/side: sour cream, dairy-free greek yogurt, more horseradish, applesauce, smoked salmon, chives, smoked trout
- Preheat oven to 425 degrees F and grease a baking sheet with oil or line with parchment paper
- In a food processor, using the shredding attachment or a box grater or mandoline, grate your potatoes, onion, shallot and garlic.
- Place the potato mixture into a clean kitchen towel and wring the mixture out over the sink (quick method) OR line a colander with cheese cloth or a nut milk bag and add the potato mixture to that, sprinkle with a bit of salt and let sit for 45 minutes, then squeeze any excess liquid. (longer method)
- In a large bowl, whisk your eggs and then add your potato mixture to combine.
- Add your horseradish and spices and mix to combine.
- Add your tapioca starch, starting with 3 tablespoons, adding another if you find your mixture too wet.
- Scoop a golf ball sized of mixture in your hand and for a flat-ish pancake. Be sure to have the latke all of the same thickness so they cook evenly. Doesn’t have to be perect, they are rustic and will have the perfect crispy edges!
- Bake for 20 minutes and then flip and bake another 10 minutes.
- Latkes can be kept warm and delicious in an oven at 170 degrees F until ready to serve!
- Serve with all of your favorite toppings!
You can use AP flour, 1-1 GF flour, or arrowroot in place of tapioca starch.