Leek and Potato Crisps (Latkes)

This crispy potato leek recipe is an easy and delicious side dish or lunchbox favorite. Baked not fried and so flavorful. A fall favorite and picky eater approved.

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If a potato chip and potato pancake made babies what would it be? Potato crisps! That may have been a bit embarrassing, but don’t take away from this perfect leek and potato crisp recipe.

This recipe is one of those where we never have leftovers. It is so tasty and has a perfect crunch that even the ultimate picky eaters will be running for seconds. The sautéed leeks in this recipe shine through and the potatoes give it that crispy crunch we all love. These crisps are a great lunch box add-in, side dish, or playdate snack.

*These can be eaten all year long, but I find I make them the most in the fall and winter months. A twist to a potato latke traditionally served around Hannukah.*

What You Need:

You are five ingredients plus two pantry items (salt/pepper and oil) away from a packed-filled potato leek crisp! Here is what you need:

Leeks – the star of the show. 2 leeks, white and light green parts only. Washed well and cut lengthwise and then into half-inch cuts. You are chopping. This will be sautéed before being added to the mixing bowl with the rest of the ingredients.

Potato – one large or two medium-sized potatoes boiled and grated once cooled. I oftentimes double the recipe and boil two large potatoes which is a good ratio. If you are unsure about how many potatoes to use, I would compare it to 1 cup of cooked grated potatoes give or take. If you have leftover mashed potatoes, swap in a cup of cold mashed potatoes instead. Be mindful that there is seasoning and other additives in leftovers and may require an additional tablespoon of flour for the patties to hold their shape.

Cheese – one cup of hard cheese of choice. I had white cheddar and mozzarella on hand and love this combo but if you only have one or another or prefer other hard cheeses feel free to substitute. You will need one cup in total.

Binding – The egg and flour are used to bind the mixture together. This is necessary for the crisps to stay intact and not lose their shape. Once these ingredients come together, the mixture emulsifies and holds together.

Oil and seasonings – you will need oil for sautéing the leeks in a frying pan about 1-2 tablespoons and the last tablespoon will be for brushing the leek patties before placing them in the oven.

The Process:

Now that we know our ingredient list, let’s get cooking. First, we need to prep to make this cooking experience seamless and fast! Then mix it up, form patties and bake, that easy! Here are the step by step details:

Boil potato – I often do this the day/night before since it’s easier to handle and I am all about meal prep to speed up cooking times.
Wash leeks well and chop off the dark green part of the leek as well as the bulb. Save the unused portions of the leek for a vegetable broth. Chop the white and light green part of the leek. To do this, I slice the leek lengthwise twice and then chop horizontally to get chopped leek.
Sauté leeks in 1-2 tablespoons of grapeseed or good-quality vegetable oil (avocado oil). On medium-low heat. This should take about 10 minutes stirring often.
While the leeks are cooking, peel and grate the potato into a bowl.
Add the flour, egg, cheese, salt, and pepper along with the cooked leeks and stir until the mixture is well combined.
Prepare a tray with parchment paper or a nonstick silicone mat and begin to shape your patties and place them on the tray. They should be around one inch thick.
Place the tray in a preheated oven of 400°C for 20 minutes flipping halfway until the patties are golden brown.
Serve warm with your favorite dipping sauce or eat as is.

Bake Versus Fry:

If there is ever a time to bake versus fry, I am all for it. Here is why!

Easier cleanup – no need to scrub that stovetop from oil splatter.
Less effort – who has time to stand over that stovetop? Flip your crisps at the halfway point and use your time for cleanup or spending time with your kids.
Less oil required – significantly less oil required to ensure your food won’t burn.
Same crunch – You get that same delicious crunch when you bake as you would if you fry.

*Potato crisps ready for the oven. Baking tray lined with a non-stick silicone baking mat for no stick.*

Pro Tips and Tricks:

You can use raw potato insisted of boiled potato, but I find the texture of a boiled potato more pleasant. The baking time should be roughly the same give or take a few extra minutes.
Incorporate herbs such as dill into your mixture of potato crisp (finely chop) so the kids won’t question.
Omit cheese if there are dairy allergies in your family. This recipe can easily be dairy-free.
These crisps can be pan-fried on medium-low heat. You will need more oil to do this.
Use yellow potato (Yukon gold), white potato, russet, or sweet potato. The sweet potato will give it a pop of orange color and a sweeter taste but it’s also delicious!
Don’t throw away the green part of the leek, you can add it to a homemade vegetable or chicken broth recipe. If you are not making soup that day, place it in the freezer in a freezer bag until a further date.
Best eaten warm but can be stored in the fridge for up to two days or in the freezer in an airtight container for one week. Reheat in the toaster oven and enjoy with your favorite dipping sauce.
Dipping sauces can include sour cream or Greek yogurt, applesauce, tzatziki, or ketchup if that’s what your kids enjoy.