SHEET PAN LATKE BOARD
There are cheese boards and charcuterie boards, and now there are latke boards. This is a variation on my classic latke recipe, but oven-fried as one giant crispy-bottomed piece (yes, sort of like a thinned-out kugel) on a sheet pan. Cut into squares and serve with a whole host of sweet and savory toppings. It’s so party-perfect you may never go back to individual latke frying again. You can top the board for your guests, or set up a bar and let people get creative. Mix it up however you like! If you’re a fan of one topping, blanket the whole thing with that. Most of all, have fun. If you like super thin crispy board, use a bit less potato than called for.
Ingredients
For the latkes:
1 1/2 - 1 3/4 lbs skin-on Russet potatoes, scrubbed (depending on your sheet pan size)
1 med-large onion, peeled
2 eggs
2 tsps kosher salt, plus more to taste
½ tsp freshly cracked black pepper
3-4 TB potato starch, cornstarch or flour
1/4 - 1/3 cup olive oil
Toppings Ideas:
🍋Gravlax, sour cream, dill, lemon zest, capers
🐟Sour cream + fish eggs + green onion
🥑Avocado + chili crisp
🍳Horseradish sour cream + quail egg
🍐Pear Gorgonzola
🍯Pomme persimmon
🍇Labaneh + jam
🍎Apple butter
Instructions
Arrange a rack in the center of the oven; Preheat to 450°F. Grate the potatoes & onions on the large holes of a box grater into a large bowl. Using both hands, squeeze out and discard as much of the liquid from the potatoes; transfer them to a second bowl. Add the oil to a quarter-sheet pan (or 9 x 13 inch glass metal baking dish); place to the oven an heat until the oil is very hot but not smoking, 7 to 8 minutes. During last 2 minutes of oil heating stir the eggs, salt, pepper, and potato starch into the potato-onion mixture.
Carefully remove the sheet pan from the oven. Quickly pour and spread the latke batter across the pan; tip and spoon any excess oil over the top. Bake until deep golden brown and crisp, 23 to 25 minutes (or longer as needed). Cut into squares and top with the toppings of your choice.