Potato Cakes Recipe

Prepare potatoes

Peel and grate russet potatoes on the large holes of a box grater. Immediately place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl. Let the extracted liquid sit for 1–2 minutes so starch settles; pour off any clear liquid, leaving a tablespoon or two of the milky starch if present.

Mix batter

Transfer the drained grated potato to a mixing bowl. Add the finely chopped onion, chopped chives, beaten egg, all-purpose flour, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir thoroughly until mixture holds together when pressed. If mixture seems very loose, add up to 1 more tablespoon flour.

Heat fat

In a heavy skillet (cast-iron recommended) heat 3 tablespoons smoked tallow over medium heat until shimmering. If your tallow is very thick, stir in up to 1 tablespoon neutral oil to thin and raise smoke point. Keep remaining tallow nearby; you'll add more between batches.

Form and fry cakes

For each cake, scoop about 1/3 cup of potato mixture and shape into a flattened patty (about 3 inches across and 1/2 inch thick). Carefully place patties in hot tallow without overcrowding (3–4 at a time depending on pan). Fry 3–4 minutes on the first side without moving until deep golden and crisp, then flip and fry 2–3 minutes more until the second side is golden and interior cooked. Add additional smoked tallow (about 1–2 tbsp) to the pan between batches as needed to keep fat level and maintain temperature. Transfer cooked cakes to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining batter.

Season and finish

Taste a small piece of a cooked cake and adjust salt if needed. Sprinkle chopped parsley or extra chives on top before serving and serve warm with lemon wedges if desired.

Combine 1/2 cup mayonnaise and 1/4 cup sour cream in a small bowl. Add 1/2 tsp freshly ground black pepper, 1/2 tsp crushed pink peppercorns, and 1 tsp roughly chopped green peppercorns. Stir in 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey (optional) and 1/4 tsp salt. Mix thoroughly and taste; adjust pepper levels to preference (add more crushed pink pepper or green peppercorns for pronounced peppery bite). Chill at least 15 minutes to let flavors marry before serving.

Place 2–3 warm potato cakes per serving on a plate. Spoon a generous dollop (about 1–2 tablespoons) of three pepper sauce alongside or tuck a small ramekin on the plate for dipping. Garnish with additional chives or parsley and a lemon wedge if using.