Oven-Baked 3-Ingredient Potato Pancake Bake Directions:
Preheat the oven to 425°F.
Line a large rimmed baking sheet with parchment paper.
Peel the potatoes and place them in a large bowl of cold water.
Shred the potatoes using the large holes of a box grater or a food processor shredding disc.
Return the shredded potatoes to the cold water as you work.
Drain the potatoes in a large colander.
Rinse briefly under cold running water.
Transfer the shredded potatoes to a clean kitchen towel.
Twist the towel firmly over the sink to squeeze out as much moisture as possible.
Place the dried potato shreds in a large mixing bowl.
Add the salt and 1 tbsp olive oil.
Toss well until evenly coated.
Spread the potatoes onto the prepared baking sheet in an even layer.
Press into a compact rectangle or oval about ½ inch thick.
Brush the remaining 1 tbsp olive oil over the top and edges.
Bake for 25 to 30 minutes, rotating the pan halfway through.
Increase the oven temperature to 450°F.
Bake for 15 to 20 minutes more, until deeply golden and crisp around the edges.
Let rest for 5 to 10 minutes.
Cut into squares or wedges and serve hot.
WW Points Calculation
Russet potatoes, 3 lb: 38.00 points
Light olive oil, 2 tbsp: 8.00 points
Fine salt, 1 ½ tsp: 0.00 points
Points Information
Total Points: 46.00
Servings: 10 servings, 1 square or wedge per serving
Points per serving: 4.60
Nutrition Information
Calories: 135
Fat: 3 g
Protein: 3 g
Carbohydrates: 26 g
Sugar: 1 g
Sodium: 360 mg
I'm waiting for your comments! Enjoy!
