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
