Baked Latke

Cooking Time: 80 min    Servings: 4-6


  • 1 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • Sea salt
  • 2 lb baking potatoes
  • 1 large onion, finely diced
  • 2 large eggs, lightly beaten
  • 1 c matzo meal
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 c Olive Scene bold Extra Virgin Olive Oil
  • Applesauce, creme fraiche, smoked salmon, salmon roe and dill sprigs, for serving.


  1. Preheat oven to 425 degree F. 
  2. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil.
  3. Cook the potatoes until tender, about 15 minutes.
  4. Drain well and immediately pass the potatoes through a ricer into a large bowl.
  5. While the Yukon Golds are cooking, quickly peel and grate the baking potatoes on the large holes of a box grater into a medium bowl.
  6. Press with a clean kitchen towel to remove excess moisture.
  7. Add half of the grated potatoes to the riced potatoes.
  8. Transfer the remaining grated potatoes to the bowl of a food processor.
  9. Add the onion and pulse until the potatoes and onions are very finely chopped.
  10. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible.
  11. Add the potato/onion mixture to the large bowl.
  12. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
  13. Line baking sheet with parchment paper.
  14. Using your hands, rub the surface with the olive oil (do not wash your hands!) Use your oily hands to divide the mixture into 10-12 even clumps.
  15. Press and shape into patties on the tray.
  16. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes).
  17. Flip and continue until the tops are a deep golden brown (about 15 minutes more). 
  18. Serve with applesauce, creme fraiche, smoked salmon, salmon roe and dill.