Discover the deliciousness of baked potato pancakes

This simple and affordable potato dish is served not only in many homes but also in fine restaurants. For a more lavish version, you can serve them with Hungarian goulash, but they are equally tasty when dipped in homemade garlic sauce. In my childhood, I enjoyed potato pancakes with sour cream and sugar without worrying about calories. Now I realize that baking them in the oven is much healthier.

There's no need to cook potatoes to make pancakes for dinner in the oven. You can successfully use a classic potato pancake recipe for this dish. B-type or C-type potatoes work well because they have a higher starch content and are less watery.

The potato pancakes bake for about 30 minutes. To make them crispy, turn them over with a spatula after 20 minutes, and then brush them with canola oil using a silicone brush. For the last 10 minutes, switch the oven setting from top-bottom to convection baking. If possible, turn on the grilling option for the last 2-3 minutes.

Ingredients:

        
• 2 lbs of potatoes,
• 1 onion,
• 1 egg,
• 2 tablespoons of flour,
• salt and pepper to taste.

Instructions:

        
1. Peel the potatoes, wash them, and grate them on a fine grater. Squeeze out the excess water.
2. Add finely chopped onion, egg, flour, a pinch of salt, and pepper. Mix everything together. If the batter is watery, add an additional tablespoon of flour.
3. Preheat the oven to 400 degrees Fahrenheit. Line a large flat baking tray with parchment paper.
4. Spoon the batter onto the tray, keeping some distance between pancakes so they don't stick together.
5. Bake for 30 minutes, turning the pancakes over after 20 minutes.