My uncle requested this every birthday for 50 years straight. Crispy edges, soft center, pure comfort
This Oven-Baked 3-Ingredient Potato Pancake Bake is an easy way to get crisp, golden potatoes without standing over the stove frying batches.
Shredded russet potatoes are pressed into a thin layer, seasoned simply with salt and oil, then baked until the edges are deeply crisp while the center stays soft and tender.
It’s a simple side dish that works well for breakfast, brunch, or dinner.
Oven-Baked 3-Ingredient Potato Pancake Bake
Ingredients
- 3 pounds russet potatoes, peeled
- 1 1/2 teaspoons fine salt
- 1/3 cup neutral oil, such as canola, vegetable, or light olive oil
Directions
1. Preheat the oven
Preheat your oven to 425°F (220°C).
Line a large rimmed baking sheet with aluminum foil.
Brush the foil lightly with some of the oil.
2. Shred the potatoes
Peel the potatoes and keep them in cold water until ready to shred.
Using the large holes of a box grater or a food processor, shred the potatoes.
Transfer the shredded potatoes to a colander and rinse them well under cold water.
Shake off as much excess water as possible.
3. Dry thoroughly
Place the shredded potatoes in a clean kitchen towel.
Wrap them tightly and squeeze firmly over the sink to remove as much moisture as possible.
The drier the potatoes are, the crispier they will become in the oven.
4. Season and add oil
Transfer the dry shredded potatoes to a large mixing bowl.
Sprinkle with the salt.
Drizzle with about half of the remaining oil and toss until evenly coated.
5. Shape the potato layer
Spread the shredded potatoes evenly across the prepared baking sheet.
Press them firmly into a compact rectangle about 1/2 inch thick.
Drizzle the remaining oil over the top and around the edges.
6. Bake until crisp
Bake on the middle rack for 25 to 30 minutes, rotating the pan halfway through.
Increase the oven temperature to 450°F (230°C).
Continue baking for another 15 to 20 minutes, or until the potatoes are deeply golden and crisp around the edges.
7. Rest and serve
Remove the pan from the oven and let the potato bake rest for 5 to 10 minutes.
Cut into squares or wedges and serve hot.
Crispy on the outside and tender in the center, this simple potato bake delivers all the comfort of classic potato pancakes with far less hands-on work.
