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

This oven baked 3-ingredient potato pancake bake is my stripped-down, weeknight version of the kind of shredded potato dish families request for every birthday and holiday—crispy edges, soft center, and unapologetically simple. It’s inspired by classic European-style potato pancakes and Midwestern hash brown bakes, but instead of standing over a skillet flipping individual pancakes, you press everything into one big slab and let the oven do the work.

Golden oven-baked potato pancake sliced on a sheet pan
Golden oven-baked potato pancake sliced on a sheet pan
The result looks like a giant, deep-golden potato pancake with a latticed top from the shreds, perfect for slicing into squares and serving family-style.

Serve this potato pancake bake hot from the oven, cut into squares or wedges, with a dollop of sour cream or plain Greek yogurt and a spoonful of applesauce if you like that traditional sweet-savory contrast. It also pairs beautifully with roasted chicken, grilled sausages, or a simple green salad with a sharp vinaigrette to cut through the richness.

Potato pancake wedge plated with sour cream and applesauce
Potato pancake wedge plated with sour cream and applesauce
For brunch, tuck a fried or poached egg on top of each piece, or serve alongside smoked salmon and sliced cucumbers. Leftovers re-crisp nicely in a hot skillet and make a great base for a quick vegetable sauté on top.

Oven-Baked 3-Ingredient Potato Pancake Bake

Servings: 6

Ingredients
3 pounds russet potatoes, peeled
1 1/2 teaspoons fine salt, plus more to taste
1/3 cup neutral oil (such as canola, vegetable, or light olive oil)
Directions
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil, then brush or rub a thin layer of the oil over the foil to coat it well. This helps create those deeply crispy, golden edges and prevents sticking.

Peel the potatoes and immediately place them in a large bowl of cold water to keep them from discoloring while you work. This also rinses off some surface starch, which helps the shreds stay separate and crisp in the oven instead of turning gummy.

Peeled russet potatoes soaking in a bowl of cold water
Peeled russet potatoes soaking in a bowl of cold water
Using the large holes of a box grater or a food processor fitted with a shredding disc, shred the potatoes. Work in batches if needed, returning the shreds to the cold water as you go to keep them from browning.

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