Oven Baked Potato Pancakes with Fresh Salad and Light Dip

Michaela from Fit Recipes By Michaela
Published 2 months ago
0 ratings

These healthy baked potato pancakes have a crispy outside and a soft inside. They use simple ingredients like potatoes, onion, garlic, and herbs. Since they are baked in the oven instead of fried, they are lighter and great for anyone watching their diet. Try them with a fresh lettuce and tomato salad and a creamy garlic yoghurt dip.

Oven Baked Potato Pancakes with Fresh Salad and Light Dip
category Fitness
meal type Lunch
difficulty Easy
Prep 20 mins
Cook 35 mins
Serves 2

Nutrition

  • Calories 455kcal 64kcal
  • Fat 5.4g 0.8g
  • Carbs 89.5g 12.6g
  • Proteins 16.8g 2.4g
  • Fibre 11.4g 1.6g

Ingredients

  • Main Recipe

Salad Bowl

Light Salad Dressing

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this recipe because it’s simple and comforting. The potato pancakes are baked instead of fried, but they still turn out crispy. With a fresh salad and garlic yoghurt dip, it makes a balanced and satisfying meal.

Tips and Variations

  • Shape the pancakes thinner before baking if you want them extra crispy.
  • Try using low-fat Greek yoghurt in the dip to add more protein.
  • You can add some grated carrot or courgette to the potato mixture for extra fibre.
  • Try using parsley or chives instead of dill for a different flavour.
  • If you want to reduce the fat, use only egg whites.
  • Enjoy these pancakes hot or cold as a healthy snack.
  • They are great for meal prep because they reheat well in the oven.

Meal Storage

Keep cooked potato pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep them crispy.

Freezer tips

Once the pancakes are fully cooled, freeze them in a single layer. Then move them to a freezer-safe container. They will keep well for up to 2 months.

Let the pancakes thaw overnight in the fridge, then reheat them in the oven until they are hot and crisp. For the best texture, avoid using the microwave.

Frequently Asked Questions

Yes, you can replace the egg with a spoonful of yoghurt or a flax egg for binding.
Yes. Baking uses much less oil than pan-frying, so the pancakes contain less added fat while still turning crispy in the oven.
Yes, plain flour works well in this recipe. Rice flour simply makes the pancakes a bit lighter and keeps the recipe naturally gluten-free.
Make sure the pancakes are fairly thin and bake them on a hot tray. If reheating later, warm them in the oven instead of the microwave to keep the edges crisp.
Yes, they store well and reheat nicely for quick meals.
Yes, grated carrot or courgette is a great addition.

Closing Note

These baked potato pancakes are crispy, comforting, and lighter than you might expect. They are a healthy classic you will want to make again and again. They are perfect for dinner, meal prep, or a relaxed weekend lunch. If you enjoyed this recipe, you might also like these crispy courgette oat fritters for another easy and healthy meal idea.

  • 🪶 Low Fat
  • 🧊 Freezer Friendly

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