Crispy Old-Fashioned Potato Pancakes

Ingredients

• 2 Russet potatoes (Large; about 1½ pounds total. Wash and peel if desired, then grate.)
• 0.5 Yellow onion (Small; peeled and grated. Optional.)
• 1 Egg (Large)
• 0.25 cup All-purpose flour
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Garlic powder
• 0.25 tsp Smoked paprika (If desired)
• 3.5 tbsp Vegetable oil (Use 3 to 4 tablespoons for frying; heat enough to coat the skillet base, adding more between batches if needed.)
• Butter (For serving)

Steps

1. 1

   Wash the potatoes thoroughly and peel them if you want a smoother, more traditional pancake; leaving some skin on is also fine if the potatoes are clean. Peel the onion.

2. 2

   Grate the potatoes and onion using the large holes of a box grater or a food processor grating attachment.

3. 3

   Place the grated vegetables in a clean kitchen towel, cheesecloth, or several layers of paper towel. Gather the cloth and squeeze firmly over a sink or bowl to remove as much liquid as possible; this helps the pancakes become crisp.

4. 4

   Transfer the squeezed potato and onion mixture to a large bowl. Work quickly if preparing ahead, since raw potatoes can darken when exposed to air.

5. 5

   Add the egg, flour, salt, black pepper, garlic powder, and smoked paprika if using. Stir gently but thoroughly until the potato shreds are lightly coated and the mixture holds together when pressed.

6. 6

   Place a large skillet over medium to medium-high heat. Add enough vegetable oil to coat the base in a thin layer and heat for a few minutes. Test the oil with a tiny shred of potato; it is ready when the shred sizzles immediately.

7. 7

   Scoop about ¼ cup of potato mixture into the skillet for each pancake. Flatten each portion with the back of a spoon or a spatula into a round about ½ inch thick; avoid making them too thick so the centers cook through before the outsides get too dark.

8. 8

   Cook without moving the pancakes for about 3 to 5 minutes on the first side, until the edges look browned and each pancake releases easily from the pan.

9. 9

   Carefully flip each pancake with a wide spatula. Cook the second side for another 3 to 5 minutes, until crisp and deeply golden.

10. 10

    Transfer the cooked pancakes to a paper-towel-lined plate or to a wire rack set over a baking sheet. Continue cooking the remaining mixture, adding a little more oil between batches if the skillet becomes dry.

11. 11

    If cooking several batches, keep the finished pancakes warm in a 200°F oven on a baking sheet in a single layer so steam does not soften them.

12. 12

    Serve immediately while hot and crisp, with butter or other desired toppings.

Notes

The source suggests sour cream, chopped chives, fresh parsley, applesauce, or creamy herb sauce as additional serving options but gives no quantities for them. It also describes optional mixture adjustments (extra flour if very wet, beaten egg or milk if overly dry) without specified amounts. Reheating guidance: oven at 375°F for about 8–12 minutes, turning once if needed, or air fryer at 375°F for about 5–7 minutes. The recipe makes about 10–12 medium pancakes; it serves four as a side or two to three as a main breakfast.

Nutrition per serving

• side
• breakfast
• vegetarian
• pan-fried
• comfort food
• crispy