Step 1: Prepare the Potatoes
Peel and grate the potatoes using the large holes of a box grater.
Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This helps make the pancakes extra crispy.
Step 2: Mix the Batter
In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, garlic powder, and parsley.
Mix until everything is evenly combined.
Step 3: Heat the Pan
Heat a large skillet over medium heat and add enough oil (or a mix of oil and butter) to lightly coat the bottom.
Step 4: Form the Pancakes
Scoop about ¼ cup of the potato mixture into the skillet for each pancake.
Flatten each one gently with the back of a spoon until about ½ inch thick.
Step 5: Fry Until Golden
Cook for 4–5 minutes per side, or until deep golden brown and crispy.
Flip carefully and cook the other side until fully cooked.
Step 6: Drain
Transfer the cooked pancakes to a paper towel-lined plate to remove excess oil.
Repeat with the remaining batter, adding more oil as needed.
Step 7: Serve
Serve hot with a pat of butter, sour cream, applesauce, or your favorite topping.
Tips
- Squeezing out the potato moisture is the secret to crispy pancakes.
- Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.
- For extra flavor, add a handful of shredded cheddar cheese to the batter.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
