This recipe is a dream come true for those of us who love, love, love potato pancakes but are gluten-free, vegan, and don’t want to eat fried foods. It fits the bill without losing the delicious, satisfying flavor and texture of fried potato pancakes.
My husband grew up in Germany. When I made this dish he exclaimed with excitement, “This is kartoffelpuffer,” which is essentially potato pancakes. But, they also prepare them in a baked version similar to my recipe. Nothing like a favorite food to put a smile on my German’s face! The way to his heart is most definitely through his belly!
I found this version a lot simpler than the traditional fried patties. First, you lose the unhealthy parts, plus, it is quicker to prepare a spread out pan version than to prepare and fry separate patties.
With the holidays approaching, this is a hearty winter dish that can be served simply with a side salad, as I did, or as a side dish to a bigger holiday feast. Apple sauce would be a great accompaniment as well.
The good news is that leftovers (should you have any) can be used at breakfast with an egg (if you are not vegan) served on top of a potato pancake square that sits on a bed of salad or sautéed spinach (popular in Germany as well). If you don’t eat eggs, you can leave them off and enjoy without!
Enjoy! And let me know what you think.
- 8 medium to large organic russet or yellow potatoes
- 1½ cups organic yellow onion
- 2 tablespoons dried parsley
- ½ cup oat flour (gluten-free rolled oats ground in a coffee grinder, Magic Bullet or Vitamix)
- 1 teaspoon baking powder
- 1½-2 teaspoons Celtic Sea Salt
- ½ teaspoon ground black pepper
- 2 tablespoons ground flax seeds
- 1 teaspoon dried tarragon
- ½ cup organic extra virgin olive oil (reserve 2 tablespoons to brush on while cooking)
- A large baking pan (9 x 12 works best)
- Parchment paper
Preheat oven to 350 degrees.
Grate the potatoes in your food processor. I left the skins on for extra nutrition and ease.
Place the grated potatoes in a colander over the sink or a large bowl. Squeeze out the extra water with your hands.
Put the drained potatoes in a bowl.
Grate the onion and add it to the potatoes.
Add the parsley, tarragon, oat flour, baking powder, salt and pepper, ground flax and ½ cup less 2 tablespoons of olive oil.
Mix until well combined.
Line the baking pan with parchment paper. (My tip: this is a huge help with clean up later. The potatoes will bake on top of the paper sparing the pan any baked on mess and making it easy to slice and remove potato squares).
Spread the mixture evenly in the pan until it is evenly spread and about ½ inch thick.
Bake for about 60 minutes, brushing olive oil across the top of the potatoes at about mid-point. This will make the potatoes brown nicely like regular, fried potato pancakes.
Delicious finished product. Browned and beautiful!