My uncle requested this every birthday for 50 years straight. Crispy edges, soft center, pure comfort.

To keep this true to the 3-ingredient spirit, the base recipe uses only potatoes, salt, and oil, but you can tuck in flavor variations once you’re comfortable with the method.

For a more traditional latke-style profile, stir in a finely grated small onion (well squeezed dry) and a generous grind of black pepper before baking, understanding that this technically adds ingredients beyond the core three. For a cheesy twist, sprinkle a light layer of shredded sharp cheddar or Gruyère over the top during the last 5 to 10 minutes of baking. If you like herbs, scatter chopped fresh chives
You can also swap in part sweet potatoes for a slightly sweeter, more caramelized version, though they tend to brown faster, so watch the pan closely. For crisper bottoms, preheat the oiled, foil-lined pan in the oven for 5 minutes before adding the potatoes.

Leftovers store well in the refrigerator for up to 3 days; reheat in a 400°F (200°C) oven or in a hot skillet with a thin film of oil until re-crisped. For food safety, always refrigerate leftovers within 2 hours of baking and reheat to at least 165°F (74°C) before eating. When handling the box grater, keep your fingers clear of the blades and work with the potatoes in larger pieces to avoid knuckle scrapes. If using a food processor, follow the manufacturer’s safety guidelines and never reach into the feed tube while it’s running.