Forget standing at the stove flipping tiny latkes one by one. This giant, family-style latke (full disclosure: we were inspired by @ruhamasfood is crisp on the outside, tender in the middle, and meant to be sliced and shared straight from the pan. It’s dramatic enough for a holiday table, easy enough for a crowd, and delivers everything you love about a classic latke with far less effort. One pan, one flip, maximum wow.
Giant Family-Style Latke (Skillet or Sheet-Pan)
Serves: 6–8
Prep time: 20 minutes
Cook time: 25–35 minutes
Ingredients
- 2½ lbs russet potatoes (about 5–6 large), peeled
- 1 large onion (or 2 small), grated
- 2 large eggs
- ¼ cup all-purpose flour or matzo meal
- 1 tsp kosher salt (plus more to taste)
- ½ tsp freshly ground black pepper
- ½ tsp baking powder (optional, for a lighter interior)
- Neutral oil with a high smoke point (canola, vegetable, or avocado oil), for frying
Optional add-ins
- 1–2 tbsp chopped fresh dill or chives
- 1 clove garlic, finely grated
- ¼ tsp smoked paprika or white pepper
Instructions
1. Prep the potatoes
Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and wring out aggressively. This step is essential for crisp edges.
Let the liquid settle, pour it off, and scrape the potato starch from the bottom back into the bowl to help bind the latke.
2. Mix
In a large bowl, combine the grated potatoes and onion with the eggs, flour or matzo meal, salt, pepper, baking powder (if using), and any add-ins. Mix until just combined.
Option A: Skillet Giant Latke (Classic + Extra Crispy)
3A. Heat the pan
Heat a 10–12 inch cast-iron or heavy oven-safe skillet over medium-high heat. Add enough oil to generously coat the bottom, about ¼ inch deep.
4A. Fry
Press the mixture into the pan, spreading it evenly and pressing down firmly with a spatula. Cook for 10–12 minutes, until deeply golden and crisp on the bottom.
5A. Flip
Slide the latke onto a large plate. Place another plate or cutting board on top, flip confidently, then slide it back into the pan with a bit more oil. Cook another 8–10 minutes until crisp and cooked through.
Option B: Sheet-Pan Giant Latke (Crowd-Friendly)
3B. Preheat oven
Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment and brush generously with oil.
4B. Bake
Spread the mixture evenly into a large oval or rectangle about ½–¾ inch thick. Brush the top generously with oil. Bake for 20 minutes, flip carefully if desired, oil again, and bake another 10–15 minutes until golden and crisp.
To Serve
Slice into wedges or squares and serve with sour cream or crème fraîche, applesauce, smoked salmon with dill, labneh or Greek yogurt, or a drizzle of honey with flaky salt for a sweet-savory twist.
Make-Ahead Tip
The latke can be cooked earlier in the day and re-crisped in a 400°F oven for 8–10 minutes just before serving.
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