Potato Pancakes Recipe

Prepare potatoes

Peel the russet potatoes and cut into large chunks about 1–2 inches. Place them in a pot, cover with cold water by 1 inch, add a pinch of salt, and bring to a simmer. Cook until just tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and let steam-dry in the colander for 5 minutes to remove excess moisture.

Rice or grate potatoes

While still warm (but cool enough to handle), pass the potatoes through a ricer into a large bowl. If you don't have a ricer, grate the potatoes on the large holes of a box grater. The goal is light, fluffy potato shreds rather than mash.

Prepare onion

Peel the onion and grate it finely (or mince very small). To avoid making the pancake batter watery, squeeze the grated onion in a clean kitchen towel or several layers of paper towels over a bowl to extract and discard excess liquid. Add the drained onion to the riced potatoes.

Make batter

Add the beaten egg, 3 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the potato-onion mixture. Stir gently until combined; the mixture should hold together when scooped. If too loose, add up to 1 additional tablespoon flour; if too stiff, a teaspoon of water or milk can be added.

Heat skillet

Place a large skillet (preferably cast iron or heavy-bottomed) over medium heat. Add 1–2 tablespoons of vegetable oil and 1 tablespoon butter (optional) to coat the pan. When the fat is hot and shimmering (but not smoking), reduce heat to medium-low to maintain an even fry temperature.

Form and fry pancakes

Scoop 1/4 cup portions of the potato mixture and gently flatten into 3–4 inch rounds about 1/3 inch thick. Place into the hot skillet without overcrowding (3–4 at a time depending on pan size). Fry until the undersides are golden brown and crisp, 4–5 minutes. Carefully flip and fry the other side 3–4 minutes until deep golden and cooked through. Adjust heat as needed to prevent burning and add more oil/butter between batches.

Keep warm

Transfer finished pancakes to a baking sheet set in a 200°F (95°C) oven to keep warm and maintain crispness while you fry remaining batches.

Finish

When all pancakes are cooked, taste one and adjust seasoning if desired. Sprinkle with chopped fresh chives or parsley, if using.

Divide pancakes among plates (3–4 per person). Serve immediately with a dollop of sour cream and a spoonful of apple sauce on the side so each guest can combine sweet and savory as they prefer.