Oven-Baked Potato Pancakes

Oven-Baked Potato Pancakes Photo: Hector Sanchez


  • 2 Yukon gold potatoes cut in quarters, lengthwise
  • 1 large turnip, cut in quarters lengthwise
  • 2 medium carrots
  • 1 tablespoon chopped rosemary leaves
  • 4 to 6 garlic cloves, peeled and smashed
  • 1 egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup applesauce for serving (optional)


1. Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.

2. Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 5 servings (serving size: 2 pancakes)

Nutritional Information

Calories per serving: 148
Fat per serving: 6.6g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 4.4g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 4g
Carbohydrate per serving: 20g
Fiber per serving: 4g
Cholesterol per serving: 38mg
Iron per serving: 1mg
Sodium per serving: 532mg
Calcium per serving: 42mg

Good to Know

Baking these veggies pancakes instead of frying them cuts out more than 100 calories and 14 grams of fat.

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