Every year, my family makes latkes just once in December—and for good reason. If you’ve ever fried latkes the traditional way, you already know it’s a total commitment. There are shredded potatoes everywhere, a wet starchy mess all over the countertops and that distinct fried potato smell clinging to your clothes, your hair and your kitchen for days. In the last few years, my family has been taking it to a whole new level of drama by cooking them on the back porch in the freezing cold, all in the name of avoiding (at least a little bit of) that mess and the lingering smell. Oy vey!
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.
One Instagrammer summed it up best: “This is going to change the Hanukkah hosting game.” And honestly? They’re not wrong.
Related: 49Classic Hanukkah Recipes To Serve at Your Festival of Lights Dinner
View this post on InstagramA post shared by Adeena Sussman (@adeenasussman)
How to Make Sheet Pan Latkes
This method isn’t just about convenience—it’s pure genius. Here’s how it works. Grab 1 3/4 to 2 pounds of skin-on potatoes, one large onion, two eggs, two teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1/4 cup potato starch, and 1/4 to 1/3 cup of olive oil.
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.
Place the olive oil on a quarter-sheet pan or a 9x13-inch metal or glass baking dish, and heat it in the oven for 7 to 8 minutes, or until the oil is very hot but not smoking. While the oil is heating, stir the eggs, salt, pepper and potato starch into the grated potato-onion mixture. Carefully remove the hot pan from the oven and immediately pour the latke batter into the pan, spreading it out evenly. Tip the pan slightly and use a spoon to drizzle any excess oil over the top of the batter.
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.
If you’re wondering how the top browns without flipping (and let’s face it, you’re not alone—one skeptical commenter asked the same), Adeena clarified: “High temp and generous oil.” It’s as simple as that.
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?
As one IG commenter put it: “Made these for a company potluck and they were a huge hit and so much easier for me! Def making these again for Hanukkah with some more premium toppings! I'm a sheet pan convert!” And another fan chimed in with, “If you could see my face right now ???? thank you for saving my holiday and time and fingers!!!” Same, same.
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.
Will my family still make our porch-fried latkes for old time’s sake this year? Probably. But the sheet pan version is just too brilliant not to try. You get all the latke magic with none of the mess—and trust me, you won’t miss the oil smell in your hair.
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