First things first, preheat your oven to 425°F (or about 220°C). A hot oven is key to achieving those crispy latkes we all crave.

Once the potatoes are grated, place them in a clean kitchen towel or cheesecloth, gather the corners together, and twist to squeeze out as much excess liquid as possible. This step is crucial because removing moisture helps the latkes crisp up beautifully.

In a large mixing bowl, combine the drained potatoes and grated onion. To this, crack in the eggs, then add the matzo meal, baking powder, garlic powder, salt, and pepper. Mix everything together until well combined. You want to see that the ingredients hold together nicely.

Spray two baking sheets generously with non-stick cooking spray. This will ensure that your latkes don’t stick and help them to achieve that golden-brown finish.

Using a standard measuring cup, scoop about 1/4 cup of the latke mixture and drop it onto the prepared baking sheets. Gently flatten each mound with the back of a spatula. Keep them spaced apart for even cooking.

Slide the baking sheets into your preheated oven. Bake for 15 minutes, then flip each latke carefully using a spatula and return them to the oven for an additional 10 minutes. This flipping ensures both sides achieve that lovely crispy edge.

Once golden brown and crispy, remove the latkes from the oven. Let them cool for a couple of minutes before serving. They’re perfect with applesauce, sour cream, or even a sprinkle of fresh parsley on top for some color and flavor.