My uncle requested this every birthday for 50 years straight. Crispy edges, soft center, pure comfort.
Oven-Baked 3-Ingredient Potato Pancake Bake
Turn simple shredded russet potatoes into a crisp, golden sheet of potato pancake with just three ingredients. Baked instead of fried, this easy method creates crunchy edges and a tender center with minimal effort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes, peeled | 3 pounds |
| Fine salt | 1 1/2 teaspoons |
| Neutral oil (canola, vegetable, or light olive oil) | 1/3 cup |
Directions
- Prepare the oven and pan: Heat the oven to 425°F (220°C). Cover a large rimmed baking sheet with aluminum foil and lightly coat it with oil.
- Shred the potatoes: Peel the potatoes and place them in cold water. Grate them using the large side of a box grater or a food processor. Transfer the shreds to a colander, rinse well with cold water, and drain.
- Remove excess moisture: Place the shredded potatoes in a clean kitchen towel. Gather the towel and squeeze firmly to remove as much water as possible.
- Season the potatoes: Put the dried potato shreds in a large bowl. Add the salt and drizzle in half of the remaining oil. Toss thoroughly so the potatoes are evenly seasoned and coated.
- Shape the pancake: Spread the potatoes over the prepared baking sheet. Press them firmly into an even rectangle approximately 1/2 inch thick. Drizzle the remaining oil over the surface and around the edges.
- Bake until crisp: Place the pan on the middle oven rack and bake for 25 to 30 minutes, turning the pan halfway through. Raise the oven temperature to 450°F (230°C) and continue baking for 15 to 20 minutes, or until the pancake is deeply golden and the edges are crisp.
- Rest and serve: Allow the potato bake to rest for 5 to 10 minutes before slicing into squares or wedges. Serve hot.
