Ah, the humble potato pancake—a dish that takes me back to chilly mornings in my grandmother’s kitchen, where the aroma of sizzling spuds and onions was both a wake-up call and a warm hug. There’s something magical about transforming a simple potato into a crispy, golden delight that dances between breakfast and comfort food. And while I could wax poetic about their perfect texture or flavor, nothing quite compares to that first bite—especially when paired with a dollop of sour cream or applesauce.
Steps
- Start by peeling the potatoes and slicing them into small, uniform wedges or fries to ensure they cook evenly.
- Rinse the sliced potatoes under water to remove excess starch and then pat them dry with paper towels to prevent oil splattering.
- Chop half an onion and sauté it in a frying pan with one tablespoon of melted butter over medium-high heat for about three minutes, stirring often.
- Add the potato slices and two tablespoons of oil to the pan, then mix everything together. Cover the pan and cook on medium-high heat for 4 to 5 minutes until the potatoes are golden, using a dome-shaped lid for the best results.
- Lower the heat to medium and continue cooking the potatoes for approximately 15 minutes, making sure to stir them every 3 to 4 minutes.
- As the cooking nears completion, season the potatoes with salt and pepper, being careful not to over-salt to prevent the potatoes from breaking apart.
- Test the potatoes for doneness by breaking a larger slice; they are ready if it breaks easily. Optional toppings like eggs, minced garlic, dill, or parsley can be added towards the end, or serve with fresh cucumber.
Ingredients
- 4 medium to large potatoes
- 1/2 onion (optional)
- 1 tablespoon butter
- 2 tablespoons oil (such as grapeseed oil)
- 1/2 teaspoon salt, or adjusted to taste
- 1/4 teaspoon pepper, or adjusted to taste
FAQ
- How do I ensure the potatoes are crispy?
- To achieve crispy potatoes, make sure to rinse them in water after peeling to remove excess starch. Then, pat them dry thoroughly with paper towels to reduce oil splatter and promote crispiness during frying.
- Why should I avoid salting the potatoes at the beginning of cooking?
- Adding salt too early can cause the potatoes to release their juices, which might make them fall apart. It is better to sprinkle salt and pepper towards the end of cooking to maintain their structure.
- Can I add other ingredients to this recipe?
- Yes, you can enhance the dish by adding eggs, minced garlic, or garnishing with dill or parsley when the potatoes are almost done. Alternatively, enjoy them with a fresh cucumber for a refreshing twist.
- What type of oil is recommended for frying the potatoes?
- Grapeseed oil is used in this recipe, but you can use any oil with a high smoke point, such as canola or sunflower oil, to achieve similar results.
Tips
- To achieve extra crispy potatoes, ensure they are thoroughly dried after rinsing to remove excess starch. This step helps prevent oil splatter and promotes a better crust.
- Use a dome-shaped lid to cover the pan during the initial cooking phase. This helps to evenly distribute heat and achieve a golden crust.
- Avoid salting the potatoes too early in the cooking process, as adding salt too soon can cause them to release moisture and become mushy. Instead, sprinkle salt and pepper towards the end for the best texture.
- Customize your dish by adding optional ingredients such as eggs, minced garlic, or fresh herbs like dill or parsley when the potatoes are nearly done. These additions can enhance the flavor and presentation.
Equipment
- Mandoline Slicer – Useful for cutting potatoes into even wedges or fries.
- Dome-Shaped Lid – Recommended for covering the frying pan to achieve the best results while cooking the potatoes.
