Baked Potato Latkes Recipe - Clean Eating Magazine

Baked Rutabaga & Potato Latkes

We bake our lighter, rutabaga-laced latkes to save you the time (just 20 minutes hands on!) and the weight of frying them in oil.

Serves: 6
Hands-on time: 20 minutes
Total time: 50 minutes


  • 2 lb Russet potatoes, peeled and roughly chopped
  • 1 lb rutabaga, peeled and roughly chopped
  • 1 small yellow onion, roughly chopped
  • 3 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp ground nutmeg
  • 6 tbsp arrowroot flour
  • 3 tbsp high-heat cooking oil (sunflower, safflower or grape seed oil)
  • Low-fat sour cream or unsweetened applesauce, optional


  1. Preheat oven to 450°F. Transfer 2 large, rimmed baking sheets to oven.
  2. Fit a food processor with shredding attachment, Add potato, rutabaga and onion and process until shredded. (NOTE: Alternatively, shred with the large holes of a box grater.) Transfer to a clean dish towel or several layers of paper towel and squeeze out excess liquid. Set aside.
  3. In a large bowl, whisk eggs, salt, pepper and nutmeg. Add potato mixture and stir to coat. Stir in arrowroot.
  4. Remove baking sheets from oven. Brush sheets with oil, dividing evenly. Return sheets to oven for 30 seconds. Remove from oven. Scoop potato mixture in 1/4-cup increments onto sheets and flatten each slightly with a spatula. Bake, turning halfway, until golden, about 30 minutes. If desired, serve with sour cream or applesauce.

Nutrients per serving (4 latkes): Calories: 216, Total Fats: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 5 g, Carbs: 28 g, Fiber: 5 g, Sugars: 5 g, Protein: 6 g, Sodium: 214 mg, Cholesterol: 106 mg