🥔 Crispy Potato Pancakes — Best Version

Makes: 8–10 pancakes
Prep: 20 min | Cook: 20 min

Ingredients

• 1½ lb (700 g) russet potatoes, peeled
• 1 small onion
• 1 large egg
• 3 tbsp all-purpose flour
• 1 tbsp cornstarch
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp melted butter
• 3–4 tbsp neutral oil, for frying
• Butter, for serving

Method

1. Grate the potatoes and onion using the large holes of a box grater.
2. Transfer to a clean kitchen towel and squeeze extremely well. This is the secret to getting that deeply browned, crispy crust.
3. Put the potato mixture in a bowl. Mix in the egg, flour, cornstarch, salt, pepper, garlic powder, and melted butter.
4. Heat a heavy skillet over medium heat. Add enough oil to generously coat the bottom.
5. Scoop about ⅓ cup of mixture per pancake. Flatten to roughly ½-inch thick.
6. Cook 3–4 minutes per side, without moving them too much, until deeply golden brown and crisp.
7. Transfer to a wire rack or paper towels. Add a little salt while hot.
8. Keep finished pancakes warm in a 400°F / 200°C oven while you cook the rest.
9. Stack them and finish with a generous pat of butter.

🔥 For the photo-like result

The three biggest tricks are very dry potatoes, a hot heavy pan, and plenty of surface contact. Don’t make the pancakes too thick, and don’t flip until the first side is genuinely dark golden.