Oven-Baked Potato Pancakes
Deliciously crispy on the outside and fluffy on the inside, these Oven-Baked Potato Pancakes are a healthier take on a classic comfort food.
Ingredients
Pancake Mixture
- 1 pack Packung Kartoffelknödelteig (halb & halb) Look for a half-and-half mixture for optimal texture.
- 1 large Ei Make sure it's at room temperature for better integration.
- 50 ml Sahne Heavy cream adds richness—can substitute with half-and-half.
Instructions
Preparation
- Preheat your oven to 200°C (392°F) with both top and bottom heat.
- In a large mixing bowl, combine the Kartoffelknödelteig, Ei, and Sahne. Mix well until fully blended.
- Add salt to taste and mix again, starting with a teaspoon.
- Scoop out a portion of the mixture and shape it into pancakes, aiming for a thickness of about 1/2 inch.
Cooking
- Line a baking tray with parchment paper and place the shaped pancakes on it.
- Bake for about 30 minutes until golden brown, flipping halfway through for even crispiness.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results. You can prepare the potato mixture a day in advance.