There is a lot of variety when it comes to potato pancakes, but this one is one of my favorites. We skip the eggs and flour and simply pack grated potato tossed with spices into a skillet with butter and cook until it’s golden and crispy on the outside and tender on the inside. I love serving this cut into wedges, with scrambled eggs, crispy bacon, or with cream cheese and smoked salmon. It’s also lovely with a spoonful of ricotta or cottage cheese and fresh tomatoes!
Key Ingredients
Potatoes: I peel my potatoes, and I love Yukon Gold or Russets for this. They tend to discolor a bit less than red potatoes. If your potatoes begin to brown as you grate them, don’t worry! You won’t be able to tell once they are cooked. Spices: Potatoes are a blank canvas, so I toss them with a variety of spices. I combine salt, pepper, paprika (sweet, not smoked), garlic powder, and thyme. Butter and Olive Oil: I love the flavor of butter with the potatoes, so I use a little in the potato pancake mixture. Then, I cook the pancake in more butter and olive oil to get that crisp exterior. Chives: These are optional, but I love scattering fresh herbs, especially chives, over the pancake for serving. Green onions or fresh dill are also excellent.
How to Make Potato Pancakes
Potatoes naturally hold a lot of moisture, hindering that perfect golden brown crust. To achieve potato pancake perfection, grab a clean dish towel and wring out your freshly grated potatoes. I’m always amazed at how much liquid comes out! Don’t worry if your potatoes turn red or brown after grating (that’s just oxidation and won’t affect the taste). Now toss them with melted butter, garlic powder, dried thyme, and sweet paprika. This adds flavor and gives your potato pancakes a beautiful golden hue. Season with salt and pepper, and you’re ready to cook! Melt some butter and olive oil in a hot frying pan, then press the potato mixture down firmly to form a big skillet-sized pancake. Cook until the bottom is golden brown and crispy, about 6 minutes. Now for the flip! Place a baking sheet over the pan and invert the pan in one smooth motion. Your potato pancake will land on the baking sheet, making it easy to cook the other side. Add more butter and oil to the pan, then slide the pancake back in. Don’t worry if it loses its shape a little. Just use a spatula to gently press it back together. Cook until the second side is golden brown and crispy, and you are ready to enjoy! 3/4 teaspoon sea salt 1 teaspoon sweet paprika 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 3 tablespoons butter 2 tablespoons olive oil 1 tablespoon chopped chives 2Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon of butter and allow it to melt. Remove the pan from the heat. 3Add the melted tablespoon of butter to the potatoes along with the salt, paprika, garlic powder, and thyme. Toss well. 4Place the skillet back onto the heat and add 1 more tablespoon of butter and 1 tablespoon of olive oil. Let it melt, and then add the potatoes. Use a spatula to press the potatoes down firmly. Cook until golden brown on one side, about 6 minutes. 5Place a baking sheet over the skillet and, in one motion, carefully invert so that the potatoes fall away from the pan and onto the baking sheet. 6Add the final tablespoon of butter plus 1 tablespoon of olive oil to the skillet. Let melt, then slide potatoes back into the pan so that the uncooked side is facing down. 7Use a spatula to press down and cook until golden brown, about 4 minutes. Slide onto a cutting board, cool for 5 minutes, then cut into wedges. Serve with chives scattered on top.
