Oven-Baked Potato Pancakes

45 min · Serves 12

Based on a recipe from ChopChop Family, via USDA MyPlate Kitchen

What goes in

• 29.6 mlolive oil
• 44.4 mlwhole wheat flour
• 4.9 mlbaking powder
• 3.7 mlsalt
• 2large russet potatoes
• 1small onion
• 1large egg
• applesauce and yogurt (optional)

How to cook it

1. Heat the oven to 425 °F and coat baking sheets evenly with the olive oil.
2. Whisk the flour, baking powder, and salt together in a small bowl.
3. Shred the potatoes and peeled onion using the large holes of a box grater.
4. Place the grated mixture into a colander and press firmly with paper towels to draw out excess liquid, then stir and blot again.
5. Transfer the squeezed potatoes and onion to a large mixing bowl, beat in the egg, and stir in the dry flour mixture until thoroughly combined.
6. Portion mounds of the potato mixture onto the greased baking sheets, flattening each into a round patty about 3 inches across and 1/4 inch thick.
7. Bake for 15 to 20 minutes until the undersides are deep golden, then flip each pancake and bake for another 10 minutes.
8. Serve hot with applesauce and yogurt if desired.

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