Potato Pancakes
- 12 hours ago
- 4 min read
Why You’ll Love These Potato Pancakes
Perfectly Scaled Down: This recipe is perfectly portioned to use just one large Russet potato, giving you that ultimate crispy-edged, tender-centered texture without leaving you with a mountain of soggy leftovers.
Zero Waste Pantry Staples: It utilizes simple ingredients you already have on hand and exactly one-quarter of an onion, meaning you won’t have half-used ingredients rotting in your crisper drawer.
The Slurry Success Hack: Mixing a quick cornstarch slurry binds the grated potato instantly, ensuring your pancakes hold together beautifully in the pan without a long, drawn-out resting time.
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What you need to make this recipe
Ingredients (Shopping List)
Russet potato
Onion
Cornstarch
Water
All-purpose flour
Kosher salt
Black pepper
Nutmeg (optional)
Cooking fat (Oil, Ghee, Butter, or Bacon Fat)
Tools
Clean kitchen towel
Fork
Paper towels
Here's the Recipe!
Rain is lashing against the window, the evening chill is setting in, and suddenly, I’m craving the comfort of potatoes. I don't know why it took me so long to make these at home for just myself. They are super easy and something deliciously different for a weeknight dinner.
I remember my Mom making these, and they always seemed like a treat because it was a big deal when she made them. For years, I assumed making these at home required feeding an army, but when I scaled this down for my smaller household, I had a total ah-ha moment: you only need one good-sized Russet potato to create just enough for one or two people.
My secret? Most of the recipes that made huge amounts used egg as the binder. I changed that up and added the cornstarch and water slurry. It does the same thing, but now I can make a small batch without trying to figure out how to use half an egg. They stay together perfectly, and the cornstarch helps to add to the crunch factor.
To ensure the crunch beyond just the cornstarch slurry, you have to understand that potatoes are packed with water, which is the ultimate enemy of crispiness. When you wring them out firmly in a clean kitchen towel, you remove that excess moisture which would otherwise steam the potato instead of frying it.
Historically, potato pancakes—whether called latkes or Kartoffelpuffer—were born out of European necessity, transforming inexpensive winter staples into something truly luxurious. If you are a newer cook, don't let the hot skillet intimidate you. Sautéing simply means cooking quickly in a small amount of hot fat. The big secret here is patience; keep your heat at a steady medium so the interior potato shreds have time to cook all the way through by the time the outside turns a gorgeous, deep golden brown.
Variations
The Alpine Twist: Grate a handful of nutty Gruyère or Emmental cheese directly into the potato mixture right before frying to recreate a really scrumptious version.
The Fresh Herb Lift: Toss a tablespoon of finely snipped fresh chives or dill into the batter. The bright, fresh green cuts through the rich, fried elements beautifully.
The Smoky Skillet: Swap out standard vegetable oil for rendered bacon fat or ghee as your cooking medium to infuse the pancakes with a deeply savory, rustic depth.
Frequently Asked Questions (FAQs)
How do I keep my grated potatoes from turning grey?
Potatoes oxidize and discolor very quickly when exposed to the oxygen in the air. The best defense is speed—grate your potato and onion and use them right away. If you do need to grate them ahead of time, submerge the shreds completely in a bowl of cold water, then drain and wring them out thoroughly in your kitchen towel immediately before mixing.
What should I do if my potato mixture feels too wet?
You can add a bit more flour if the mixture seems too wet, but I’ve found that if you’ve wrung them out enough, you should be fine.
Can I store or freeze leftover potato pancakes?
These don't like to sit around, as they will get soggy over time. If you do happen to have leftovers, let them cool completely and freeze them in a single layer on a baking sheet before transferring them to a container. Never use a microwave to reheat them! Instead, crisp them back up in a 400°F oven or an air fryer for a few minutes until they sizzle.
What is the difference between using butter versus oil for frying?
Butter adds incredible flavor but burns quickly due to its milk solids. Standard vegetable oils can handle higher heat but lack flavor. For the best of both worlds, use ghee (clarified butter) or bacon fat.
I’d Love to Hear From You!
Drop a comment below and help me settle the ultimate debate: are you team sour cream, or team applesauce (which happens to be my Mom's absolute favorite)?
About Jen
Jen Vondenbrink is the creator of Appetite for Life and an expert in small-scale cooking. Her culinary background includes restaurant and catering work, a Massachusetts bakery apprenticeship, and professional training in the French Alps and London.
Jen develops intentional, smaller-scale recipes to make cooking for one or two smart and practical. Every recipe is kitchen-tested so you can cook with total confidence.
Very traditional