Potato Pancakes Recipe

Prepare potatoes

Peel the russet potatoes and grate them on the large holes of a box grater (or use the coarse disk of a food processor). Transfer grated potatoes to a large bowl.

Remove excess moisture

Add the grated potato to a clean kitchen towel or several layers of cheesecloth. Gather the cloth and squeeze over the sink, pressing firmly to extract as much liquid as possible. Continue until the liquid runs mostly clear. (Reserve the starchy liquid at the bottom of the bowl if you want to add a tablespoon for browning—optional.)

Grate onion and combine

Grate the yellow onion onto a plate or small bowl. Add the grated onion to the drained potatoes. The onion adds moisture and flavor and helps prevent the potatoes from oxidizing.

Make the batter

To the potato-onion mixture add 1 large egg, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon baking powder if using. Mix thoroughly with a fork or spatula until combined; the mixture should hold together when pressed. If too wet, add up to 1 tablespoon more flour; if too dry, add a splash of the reserved potato liquid or a teaspoon of water.

Heat the pan

Place a heavy skillet (cast-iron preferred) over medium to medium-high heat. Add 2 tablespoons of the neutral oil and 1 tablespoon unsalted butter (optional) and allow the fat to heat until shimmering and the butter foam subsides, about 2 minutes.

Form and fry pancakes

Working in batches of 3–4 pancakes depending on pan size, spoon about 1/4 cup of the potato mixture per pancake into the skillet, flattening each slightly with the back of the spoon to form 3–4 inch discs about 1/4 inch thick. Avoid overcrowding. Fry until the bottoms are deeply golden and crisp, 4–5 minutes. Carefully flip and cook the second side until equally golden and the centers are cooked through, another 3–4 minutes. Adjust heat as needed to prevent burning — reduce to medium if browning too fast.

Keep warm and repeat

Transfer cooked pancakes to a baking sheet set on a wire rack in a 200°F (95°C) oven to keep warm and crisp while you fry remaining batter. Add more oil to the skillet between batches if needed.

Finish and serve

When all pancakes are cooked, sprinkle with chopped fresh chives or parsley. Serve hot with sour cream and optional applesauce on the side. For extra richness, top with a small pat of butter on each pancake.