Baked Potato Latkes with Caramelized Onion and Dill

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Golden baked potato latkes enhanced with sweet caramelized onions and fresh dill, perfect for Hanukkah celebrations. This Middle Eastern-inspired Hanukkah recipe (vegetarian), ready in about 55 minutes, pairs russet potatoes, yellow onion, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium (about 2 lbs) russet potatoes
• 1 large yellow onion
• 2 tbsp finely chopped fresh dill
• 1/4 cup all-purpose flour
• 2 large eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil

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Instructions

1. Step 1: Preheat your oven to 425°F and line two baking sheets with parchment paper. Peel and grate 4 medium russet potatoes using a box grater, then place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
2. Step 2: Peel and thinly slice 1 large yellow onion. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring occasionally, until the onions are golden brown and caramelized. Remove from heat and let cool.
3. Step 3: In a large bowl, combine the grated potatoes, caramelized onions, 2 tablespoons of finely chopped fresh dill, 1/4 cup all-purpose flour, 2 large eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until fully incorporated.
4. Step 4: Using a large spoon, scoop about 2 tablespoons of the mixture and form into flat patties. Place them on the prepared baking sheets and brush the tops with the remaining 2 tablespoons of olive oil.
5. Step 5: Bake the latkes for 20 minutes, then carefully flip each one and bake for an additional 15 minutes until both sides are golden and crispy. Serve warm with sour cream or applesauce.