Pesto Potato Latkes Recipe

Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.


2 pounds Yukon Gold potatoes
1 medium onion
4 cloves garlic, minced
¾ cup packed fresh basil leaves, very finely chopped
3 eggs whisked
½ cup grated Parmigiano-Reggiano cheese
2 Tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper

Preheat oven to 350°F.
Coat a 12-cup muffin pan with cooking spray.
Peel potatoes, then grate them in a food processor using the grating disk.
In a colander, rinse the grated potatoes under cold water.
Squeeze out the water in small batches between your hands over the sink to remove excess moisture.
Then grate onion in the food processor.
Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper.
Place a ½ cup of the potato mixture into each muffin cup, packing the mixture firmly.
Bake the latkes until lightly browned and firm, 45 to 50 minutes.
Cool in the pan on a wire rack for 10 minutes before unmolding.
Recipe adapted from

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.