But what if there were an easier way? Enter this genius latke hack from cookbook author Adeena Sussman, which stopped me in my tracks when I saw it: latkes baked on a sheet pan. Yes, instead of standing over a pan, frying them one by one (and wiping grease splatters off your counters, cabinets, and soul), you pour the whole potato-onion mixture onto a hot sheet pan with oil, slide it into the oven, and let it crisp up into one big, golden masterpiece.
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How to Make Sheet Pan Latkes
Preheat your oven to 450° and position a rack in the center. Grate the potatoes and onion using the large holes of a box grater (or use your food processor), then squeeze out and discard as much liquid as possible using both hands.
Bake the giant latke for 23 to 25 minutes, or until it’s deep golden brown and crispy. If needed, bake a little longer to ensure maximum crispiness. Let it cool slightly, then cut it into squares and serve.
Adeena recommends turning this sheet pan latke into a full-fledged latke board, and because we're big fans of boards in general for parties, we're here for this one too. Adeena recommends the following combos: sour cream, gravlax, capers, fresh dill, and lemon zest; sour cream, fish roe and green onions; avocado with a drizzle of chili crisp; horseradish sour cream topped with a fried quail egg; pear slices with Gorgonzola; labneh topped with your favorite jam; or a simple smear of apple butter.
Related: Celebrate Hanukkah With a Stellar Latke Tray
What's So Great About Sheet Pan Latkes?
While Adeena's method indeed delivers the crispy edges and potato-packed goodness we love about traditional latkes, there are no oily countertops to contend with and no hot stove sessions flipping one single latke at a time. But perhaps best of all—this hack allows you to spend more time at the table with friends and family.
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