Classic Potato Pancake Recipe

side shot of stacks of potato pancakes on a plate topped with yogurt

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These Potato Pancakes are deliciously crispy on the outside and fluffy on the inside. They are easy to make with russet potatoes combined with onion, garlic, and seasoning, then pan-fried until golden brown.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Rena

Ingredients

4 large russet potatoes peeled and cubed
1 medium onion peeled and chopped
1 garlic clove minced
2 large eggs
1/3 cup gluten-free flour
2 tsp dried oregano
Kosher salt and pepper to taste
3 tbsp olive oil divided
OPTIONAL: full-fat plain yogurt ground chili flakes

Instructions

First, place the cubed potatoes and onion in a food processor. Process for a bit, until the potatoes are minced, with no large lumps.
Next, place a fine strainer over a mixing bowl and transfer the minced vegetables to the strainer. Try to squeeze as much liquid as possible. Discard the water from the bowl underneath, keeping the white powder from the bottom.
Place the minced vegetables into the bowl and add the garlic, eggs, flour, oregano, salt, and pepper. Mix well to combine.
Heat 1 tablespoon of oil in a large frying pan. Add spoonfuls of potato-pancake batter, spreading them slightly into a round shape. Cook in 3 batches, frying the potato pancakes for 2-3 minutes per side, or until golden and crispy.
Serve with a dollop of yogurt and chili flakes if desired.

Notes

These pancakes are best served immediately, as they will soften as they cool. Leftovers will stay fresh in the refrigerator for up to 3 days.

For best results, reheat in a little oil in a hot skillet, or bake in the oven until crispy.

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