Description
Crispy and savory potato pancakes made from Yukon gold potatoes, cheddar cheese, and a blend of flavorful spices. These golden brown fritters are pan-fried to perfection and make a delicious appetizer or side dish, perfect served warm with sour cream and chives.
Ingredients
Potatoes
- 1 pound Yukon gold potatoes (or Russet potatoes)
- ¼ teaspoon sea salt (for boiling water)
- water (enough to cover potatoes by 2 inches)
Batter
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ½ cup cheddar cheese
For Frying
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- Flaky sea salt for topping
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into halves or quarters depending on their size. Place them in a 3-quart pot and cover with cold water by about 2 inches. Add ¼ teaspoon of sea salt to the water.
- Boil Potatoes: Bring the water to a boil, then boil the potatoes for 15–25 minutes or until they are fork tender. Drain the potatoes in a colander and let them cool to room temperature.
- Rice the Potatoes: Once cooled, use a potato ricer to rice the potatoes into a large mixing bowl to ensure a smooth, lump-free texture.
- Make the Potato Pancake Batter: Add the beaten eggs to the riced potatoes and stir well. Mix in the flour, garlic powder, onion powder, fine sea salt, and black pepper until all ingredients are evenly combined. Fold in the cheddar cheese gently.
- Heat the Pan: In a large skillet over medium heat, melt the butter with the olive oil. Ensure the mixture is hot enough before cooking the pancakes to achieve a crisp crust.
- Cook the Pancakes: Using a ¼ cup measuring cup, scoop the potato mixture onto the skillet, forming roughly ½-inch thick rounds by flattening them slightly. Cook pancakes for 5–6 minutes until the bottoms are golden brown.
- Flip and Continue Cooking: Carefully flip each pancake and cook for an additional 5 minutes until golden brown and cooked through.
- Serve: Remove the pancakes from the skillet, sprinkle with flaky sea salt, and serve warm with sour cream, chives, or your preferred toppings.
Notes
- Using Yukon gold potatoes provides a creamy texture, but Russet potatoes can be used as an alternative.
- Cooling the boiled potatoes before ricing prevents soggy pancakes.
- Adjust seasoning to taste; you can add fresh herbs like chives or parsley to the batter for extra flavor.
- For extra crispiness, you can cook pancakes in smaller batches to avoid overcrowding the skillet.
- Leftover pancakes can be reheated in a skillet or oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
