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

his Oven-Baked 3-Ingredient Potato Pancake Bake transforms peeled, shredded russet potatoes into a crispy, golden-brown sheet bake. Pressed evenly into a baking pan with neutral oil and fine salt, this hands-off dish yields a soft, tender center with delightfully crunchy edges without the need for batch frying.

Oven-Baked 3-Ingredient Potato Pancake Bake

Ingredients:

Step-By-Step Directions:

1. Preheat and prep pan: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and brush a thin layer of oil over the foil.

2. Shred and rinse potatoes: Peel the potatoes and submerge them in cold water. Shred using the large holes of a box grater or a food processor, then rinse the shreds in a colander under cold water and shake off excess moisture.

3. Dry thoroughly: Transfer the shredded potatoes to a clean kitchen towel and squeeze out as much moisture as possible over the sink.

4. Season and oil: Place the dry potato shreds in a large mixing bowl, sprinkle with salt, and drizzle with half of the remaining oil. Toss until evenly coated.

5. Form layer: Spread the potatoes onto the prepared baking sheet and press firmly into a compact rectangle about 1/2-inch thick. Drizzle the remaining oil over the top and along the edges.

6. Bake: Bake on the middle rack for 25 to 30 minutes, rotating the pan halfway through. Increase the oven temperature to 450°F (230°C) and bake for an additional 15 to 20 minutes until deeply golden brown and crisp around the edges.

7. Rest and serve: Let stand for 5 to 10 minutes to set, then cut into squares or wedges and serve hot.