Baked Potato Latkes With Chipotle Yogurt Recipe

Name: Baked Potato Latkes With Chipotle Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1/2 cup plain Greek yogurt; 1 chipotle pepper, minced; 1 teaspoon adobo sauce; 2 teaspoons fresh lime juice; 1/2 teaspoon salt; Potato pancakes:; Canola oil; 1 pounds russet potatoes, peeled; 3 green onions, thinly sliced; 1 tbsp chopped cilantro; 1 egg, beaten; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

Sauce:
1/2 cup plain Greek yogurt
1 chipotle pepper, minced
1 teaspoon adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon salt
Potato pancakes:
Canola oil
1 pounds russet potatoes, peeled
3 green onions, thinly sliced
1 tbsp chopped cilantro
1 egg, beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper

1
In a small bowl, stir together the Greek yogurt, chipotle pepper, adobo sauce, lime juice and salt. Set aside.
2
Preheat your oven to 450 degrees F. Prepare 2 large baking sheets by brushing them liberally with canola oil.
3
Use the grating disc of a food processor or a hand grater, shred the potatoes, transferring them to a bowl of cold water as you go. Drain the potatoes in a colander and squeeze out the extra water by pressing down with your hands. Transfer the potatoes to a large bowl.
4
To the potatoes, add the green onions, cilantro, egg, flour, salt and pepper. Stir to combine.
5
Place 1 prepared baking sheet in the oven for 5 minutes.
6
Using about 2 tablespoons of the potato mixture for each pancake, drop the pancakes onto the hot baking sheet and press down slightly to spread out the pancake. Approximately 12 pancakes should fit on one baking sheet. Work quickly so that the baking sheet remains hot. Bake until the pancakes are golden brown on the bottom, about 12 minutes. Flip the pancakes and bake until they are brown on the other side, about 6 minutes. Repeat with the remaining potato mixture and the second baking sheet.
7
Serve hot with the chipotle yogurt sauce.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce:, 1/2 cup plain Greek yogurt, 1 chipotle pepper, minced, 1 teaspoon adobo sauce, and more.

Yes, Baked Potato Latkes With Chipotle Yogurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Potato Latkes With Chipotle Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions