Since I'm trying not to fry anything anymore, and when I decided to make potato pancakes today I had to rethink my regular recipe. Well, not rethink the recipe itself but more rethink the style of cooking. Wow, did my potato pancakes turn out well! The inside is soft and creamy and flavorful, while the outside is so crispy and perfect. I will make potato pancakes like this again for sure! They are best served immediately, I like to alternate bites, one with horseradish sour cream, one with applesauce.
Oven baked potato pancakes (latkes)
1 T olive oil
3 medium-large sized potatoes
1 small onion, minced very fine
2-4 cloves garlic, smashed in a press or minced fine
a big pinch of salt
3 T rice flour (or mix)
1 t baking powder
Preheat the oven to 425. Line a baking sheet with foil or a Silpat, and spread olive oil all over. Wash the potatoes, then grate two with the large holes of a box grater and then grate the last one with the smaller holes. Rinse potatoes, then press in a strainer (or between paper towels) to remove as much liquid as you can. Mix potatoes with onions and garlic, add salt and pepper, then moosh egg in with your hande. Sprinkle flour and baking powder over, then mix in with your hands until completely combined. Drop blobs about the size of golf balls into the baking sheet and smoosh them down with your hands. Bake 20 minutes, flip, then bake another 15 until brown and crunchy.
Horseradish sour cream
1/2 c sour cream
2 T horseradish
salt and pepper
Mix everything together and stick in the fridge until time to eat.