Adeena Sussman had an IG post on this today.
Not a new idea, but an intriguing one.
(Several of the links I found also use frozen hash brown shreds which is my cheat, and very reassuring to see 
)
How do you latke?
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I definitely prefer little latkes and little rösti to the sheet pan squares approach.
I haven’t made them or other potato pancakes at home too often. I usually order them when I see them. The last 2 orders of deli latkes I ordered were almost inedibly salty in Toronto.
I think I will use up my box of latke mix this week.
Have you tried the sheet pan approach?
I imagine it’s more useful for a crowd.
Adeena calls it a “Latke Board”
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I make latke muffins. But that looks like an interesting idea.
Nopitty nope nope to sheet pan latkes here. I live for the lacy crispy edges. And if they are baked in the oven, how am I gonna get that delicious fried potato smell in my clothing and hair??
I grate russet potatoes and onion in the FP, half on the smaller shred disk, half on the large. Squeeze as much of the moisture as possible out over the bowl. Then squeeze some more by rolling in cotton towels. Pour off the linguistic from the bowl, reserving the potato starch at the bottom. Put that back into the potato onion shreds, add an egg or two, salt and pepper. Sometimes other spices depending on mood and audience. Form little patties with lacy edges and drop into the pan with heated oil.
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This is exactly why I make muffins. In the oven. I hate standing over the stove for what seems like a month, getting covered in grease and stink.
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I saw some other versions where they drop individual latkes onto oil on the sheet pan, so that would keep the lacey bits.
Re smell, my countertop oven doesn’t really restrict smell
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I bought a latke from a place that used the sheet pan approach, but I think they use the sheet pan to prepare the potatoes, before deep-frying the rectangular prisms once they’re ordered, rather than cutting from a big pan. It was from an upscale deli/ sandwich shop that’s connected to 2 full service restaurants. I mention this because the latke was grey inside. They prepped the taters in advance, but failed to add onion, lemon juice or vinegar to acidulate. I will find a photo LOL.
I haven’t tried the sheet pan at home, maybe I will this week.
The second photo in this post
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Love the addition of Ham to the Latke Party! 
The Latkes look great.
I agree the Sheet Pan looks like to much soft Potato : Crisp Ratio.
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The suffering is key though, when it comes to Chanukah. That miraculous oil! Gotta soak it all up!
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Plus the miraculous knuckle blood, from the box grater. I did a latke dinner for friends once. Just once. I felt like I’d been run over by a steamroller. But dang. Soooo tasty. Fry! Fry! Fry!
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I’ve done my time with the box grater and the cast iron. Suffering is for Yom Kippur!
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I saw that earlier and I agree with @tcamp - we need the edges!
I’ve had good luck with SK’s latke waffles (yes, latkes will waffle). I also liked SK’s potato kugel, which is basically one big latke in a cast iron skillet - which is not that far off from sheet pan latkes.
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This was my thought. If I want a deep-dish potato thing without the intensive crispy edges, then I’ll vote for a kugel. Otherwise, individually fried latkes, please.
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Oh nooooo
Kugel is deep, and there is no crispness in play (also: sweet, nope)
The sheet pan version appears to at least be trying to keep thin and crisp in play!
Kugels aren’t all sweet!
There’s also Kugelis, from Estonia and Latvia (also, Russia, Poland and Lithuania, prob elsewhere as well). Yum. Can be crispy on the edges, but it’s still more of a sheet pan deal.
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Kugels sweet?
Aside from spuds, mine has flour, fat, onion, s&p, and some baking powder. No sweeteners.
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I grew up eating savory potato kugels and sweet noodle kugels, very different dishes that unfortunately share a name. I’ve never had a potato kugel that skewed sweet - or at least, if I did, I’ve blocked it from my memory.
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Maybe it’s just the ones I’ve eaten! I don’t touch the noodle ones at all, but I’ve burned more than once by a potato one too!
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These look good. I may attempt them tonight. Apple, potato, coriander.
