Potato Pancakes Recipe

Grate potatoes and onion

Using the large holes of a box grater or a food processor with a shredding disc, grate the peeled russet potatoes and the peeled yellow onion into a large bowl. Work quickly to minimize oxidation.

Immediately transfer the grated potato and onion to a clean kitchen towel or several layers of cheesecloth. Gather the cloth and squeeze firmly over the sink or a bowl to extract as much liquid as possible (you should remove 1/3 to 1/2 of the liquid). Removing excess moisture keeps pancakes crisp.

Return the drained grated potatoes and onion to a dry bowl. Crack in the eggs, add the flour, salt, black pepper, and chopped chives or parsley if using. Mix thoroughly until combined. The mixture should hold together when pressed; if it seems too loose, add 1 more tablespoon of flour.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 to 2 tablespoons of the vegetable oil and 1 teaspoon of butter (if using) to coat the surface; heat until shimmering but not smoking.

For each pancake, spoon about 3 tablespoons of the potato mixture into the hot skillet and flatten gently with the back of the spoon to form a 3-inch round about 1/4 to 1/2 inch thick. Do not overcrowd the pan — cook in batches with space between pancakes.

Fry 3–5 minutes on the first side, until the edges are golden brown and crisp and the underside releases easily. Flip carefully with a spatula and add a little more oil to the pan if it looks dry.

Cook the second side 3–4 minutes, pressing lightly to ensure even contact, until deeply golden and cooked through. If pancakes brown too quickly before cooking through, reduce heat to medium and cover the pan for 1 minute, then uncover and crisp.

Transfer cooked pancakes to a wire rack set over a baking sheet or to a plate lined with paper towels. Keep warm in a 200°F (95°C) oven while finishing remaining batter. Stir oil occasionally between batches and add more as needed.

Arrange hot potato pancakes on a serving platter. Serve immediately with sour cream and applesauce on the side. Adjust seasoning with additional salt to taste and garnish with extra chopped chives or parsley if desired.

Leftovers: cool completely, then store in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven or in a skillet to restore crispness.