Oven-Baked Potato Pancakes

2 tablespoons olive oil
3 tablespoons whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
3/4 teaspoon salt
2 russet potatoes
large (or 1 pound Yukon Gold potatoes)
1 onion
small peeled
1 egg
large
applesauce and yogurt (plain low-fat or Greek) (optional)

Wash hands with soap and water.
Turn the oven on to bake and set it to 425 °F. Lightly oil the baking sheet (or sheets) by spreading the oil around with your clean hand or a paper towel.
Put the flour, baking powder, and salt in a small bowl and mix well.
Use the large holes on your grater to grate the potato, then grate the onion too.
Put the potato and onion mixture in the colander inside the sink. Using a paper towel, press the potato mixture down to squeeze out and blot up some of the extra moisture. Stir it and blot again.
Put the potato mixture in the large bowl, add the egg, and stir well. Add the flour mixture and stir it very well.
Use a spoon or your fingers to pluck a clump of the potato mixture from the bowl and spread it into a round, flat nest on the oiled baking sheet: it should make a circle that's about 3 inches wide and 1/4 inch thick. Repeat to fill the sheet. (You don't need to leave space between them.)
Bake until the bottoms are deeply golden, 15 to 20 minutes, then turn the pancakes over and back for 10 more minutes. Serve the latkes with applesauce and yogurt (optional).

ChopChop Family