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Potato Latke Muffins


This oven baked potato latke recipe uses a muffin pan to oven-fry the latkes, reducing the oil and still achieving shatteringly crispy potato latkes with creamy interiors.













Trans-fat Free, Good source of fiber


2 pounds potatoes
Russets, or Yukon gold
1 medium onions
5 cloves garlic
minced, more or less to taste
1 cup basil
freshly and finely chopped, optional
1 large eggs
1 large egg whites
½ cup Parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
or more to taste
black pepper
to taste


  1. Preheat oven to 350℉ (180℃) F. Coat a 12-cup muffin pan generously with non-stick cooking spray.

  2. Peel potatoes, grate them through the large holes of a box grater into a large bowl. Then squeeze grated potatoes in small batches between your hands over the sink to remove excess water. (See section below for extra crispy potato latkes)

  3. Grate onion into the same bowl through the same holes. Stir in garlic, basil, egg and egg white, cheese, oil, salt and pepper to taste.

  4. Place ⅓ cup of the potato mixture into each muffin cup, firmly packing the mixture. Bake the potato latkes in the oven until lightly crispy, browned and firm, about 50 minutes.

Cool them in the pan on a wire rack for 10 minutes.

How to serve latkes

Serve potato latkes warm, with sour cream, applesauce or Cranberry Apple-Pear Sauce.

Close-up of basil potato latkes showing the crispy latkes, with moist interior

Best potatoes for latkes

The best potatoes for latkes are russet potatoes. We like to scrub them clean and leave them unpeeled before shredding on a box shredder. This incorporates bits of potato skin throughout the latke providing a significant boost to the potato flavor.

Extra crispy potato latkes

To achieve latkes that are light but not greasy with creamy interiors and a crispy potato outer shell, remove as much water as possible from the shredded potatoes before cooking.

Wring the shredded potatoes in a kitchen towel which will remove excess moisture. Then microwave the shredded potatoes for 30 seconds on high, fluff with a fork and repeat until the potatoes are just warmed through but not hot. This process will release more moisture from inside the potato shreds and cause the starch in the potatoes to form a gel.


* not incl. in nutrient facts

Add review




lynn in ma
Leicester, MA, United States
 about 9 years ago

Boy oh boy, am I ever going to make these this week! I love latkes. Can't wait to see how they turn out for me. Will probably serve with apple sauce and/or sour cream, as that is what I have on hand. Thanks for sharing this one. Photos will be forthcoming.

Hi Lynn! Hope you are gong to enjoy these Potato Latke Muffins. Please let us know how yours turn out. Happy Cooking :)

Toronto , Ontario, Canada
 about 9 years ago

Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 23730% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 551mg 23%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 25%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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