Golden-Brown Potato Pancakes
These crispy potato pancakes are golden and crunchy on the outside with a tender, flavorful center.
They’re simple, comforting, and perfect for breakfast, brunch, or an easy side dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
Ingredients
- 4 large russet potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp fresh parsley, chopped
- ¼ cup vegetable oil, for frying
Instructions
1. Grate the potatoes
Coarsely grate the peeled potatoes and onion using a box grater or food processor.
2. Remove excess moisture
Transfer the grated potatoes and onion to a clean kitchen towel.
Wrap them up and squeeze firmly to remove as much liquid as possible.
Don’t skip this step—removing the moisture is what helps create beautifully crispy potato pancakes.
3. Make the mixture
Place the squeezed potatoes and onion in a large bowl.
Add the eggs, flour, salt, black pepper, garlic powder, and parsley.
Mix until everything is evenly combined.
4. Heat the oil
Heat the vegetable oil in a large skillet over medium-high heat.
The oil should be hot enough that a small bit of potato mixture sizzles immediately when added.
5. Form the pancakes
Scoop about ¼ cup of the potato mixture into the skillet for each pancake.
Flatten gently with the back of a spoon to create an even pancake.
Don’t make them too thick, or the centers may remain soft while the outside browns.
6. Fry until golden
Cook for approximately 3–4 minutes per side, or until the pancakes are deeply golden brown and crisp around the edges.
Avoid overcrowding the skillet. Cook in batches if necessary.
7. Drain
Transfer the cooked pancakes to a plate lined with paper towels.
Repeat with the remaining potato mixture, adding a little more oil to the skillet if needed.
8. Serve
Serve the potato pancakes immediately while they’re hot and crispy.
Serving Ideas
- Sour cream and fresh chives
- Applesauce
- Greek yogurt and herbs
- Smoked salmon and sour cream
- Fried eggs and avocado
- Garlic sour cream
Tips for Extra-Crispy Potato Pancakes
- Squeeze the potatoes very well. Excess water is the biggest enemy of crispy pancakes.
- Use russet potatoes because their higher starch content helps the pancakes hold together.
- Keep the oil hot but don’t let it smoke.
- Don’t overcrowd the pan, as this lowers the oil temperature.
- Flatten the pancakes so they cook evenly and develop a crisp surface.
Make-Ahead
You can grate and squeeze the potatoes a few hours ahead, then keep them covered in the refrigerator.
For the best results, mix in the eggs and flour shortly before frying.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat them in a skillet, oven, or air fryer to bring back their crisp texture.
Best Finish
Serve these golden-brown potato pancakes fresh from the skillet with a generous spoonful of sour cream and chopped chives. The contrast between the crispy edges and soft, savory potato center makes them irresistible.
