Potato Pancakes

If you meet five people in your entire life who don’t love potato pancakes, we’ll be pretty much shocked. And that’s especially true if you have them try this potato pancake recipe. It produces the most savory and satisfying potato pancakes you’ll ever make, and they pair well with just about everything.

But if you want to make potato pancakes as an entire meal, we’ll fully understand. Best of all, you probably have all the ingredients needed to make these potato pancakes in your kitchen right now, so there’s nothing stopping you from all the flavor there is to savor. So, let’s get to making potato pancakes!

Potato Pancake Ingredients

• Potatoes: Russet or Yukon Gold potatoes are great choices here; make sure they’re fully peeled and well grated.
• Egg: Use one large egg, which helps bind the potato pancakes together.
• Onion: Use a yellow or white onion, well chopped.
• All-purpose flour: A tablespoon of all-purpose flour helps bind the potato pancakes.
• Salt and pepper: Salt is a must here, as it always is, and you can be generous with the pepper if you like spice.
• Garlic powder: Feel free to be generous here too, if you love garlic.
• Canola oil: If you don’t have canola oil on hand, you can also use a different neutral oil. Or you can use olive oil to enhance the flavor of the pancakes some.

Directions

Step 1: Grate the potatoes

Finely grate the potatoes, and drain any liquid. Then place the potatoes in a large bowl.

Step 2: Combine the ingredients

Add the egg, onion, flour, salt, pepper and garlic powder to the bowl, and mix well.

Step 3: Pan-fry the potato pancakes

In a large skillet, heat 1/8 inch of oil over medium heat. Drop the batter into the oil by 1/4 cupfuls, and press lightly to flatten the pancakes into shape. Fry the pancakes until they’re golden brown on both sides, and serve immediately.

Potato Pancake Variations

• Add green onions or chives: Don’t swap out the yellow or white onion, just add in about 1/4 cup of chopped chives or green onions and enjoy.
• Use sweet potatoes: For a sweeter take on these potato pancakes, use sweet potatoes instead of regular potatoes.
• Fry the pancakes in olive oil: Using olive oil can add a slightly deeper, richer flavor—just don’t overheat the olive oil, or it will take on a rancid taste.

How to Store Potato Pancakes

In the unlikely event that you have potato pancakes left over, let them cool completely, then cover them with airtight wrap and store them in the fridge for up to two days. To reheat them, preheat the oven to 375°F and bake the potato pancakes until they’re heated through and crispy, which will take 5 to 10 minutes.

Can I freeze potato pancakes?

While they’re best fresh, these potato pancakes can be wrapped and frozen for up to three months. Reheat them in a hot oven, set at 400° or even 425°. They should be ready in 10 to 15 minutes, and you can check to make sure they’ve thawed and warmed through with an instant-read thermometer.

Potato Pancake Tips

How do I dry the grated potatoes?

Place the shredded potatoes between two paper towels or layers of cheese cloth and gently press down on them to remove excess moisture.

What should I serve with potato pancakes?

Anything, really. They pair beautifully with omelets, German sausage, roasted fish, veggie burgers and so much more.

What kind of potatoes should I use for this recipe?

Your best bet is to use either classic Russet potatoes or Yukon Gold potatoes, though other potato varieties can work, if need be.