Author Notes: My Dad cooked little at home, but when he did his signature dishes were always made with potatoes. Potato and onion soup, boiled baby potatoes served drizzled with copious amounts of pork fat and skwarki - crisp bacon bits, and his favourite, potato pancakes. The making involved a big mess, one that not even a two year old could pull off as efficiently as my Dad did, Mum complaining because she was always the one cleaning the kitchen after and all of us tucking into a big stack of fluffy in the middle and crisp on the edges Latkes.
This 5 ingredient version is just as good as I remember. Surprisingly good when served with a sprinkling of granulated sugar ( I use urefined Demerara) and thick Greek-style yoghurt they are a delicious treat. I can imagine them being as tasty with eggs, salmon or served with a Goulash stew or even a simple ground Bolognese sauce. Leftovers can be stored in the fridge for up to 3 days, covered, and reheated in a pan or oven. —Martyna @ WholesomeCook
grams white potatoes with the skin on
grams potato flour(starch)
teaspoon sea salt flakes
olive oil, for frying
- Wash potatoes, scrubbing off any dirt, and remove eyes. Cut into chunks.
- Place all ingredients except the olive oil into a food processor and process until the mixture is slightly liquid but still coarse. This will ensure a crispy finish to the pancakes.
- Heat 2 tbsp oil in a large, heavy-based or non-stick fry pan over medium heat (the pan should be able to hold 4 pancakes). Spoon ¼ cup of batter into the hot pan at a time, spreading it gently into a round, repeat to make 4 pancakes.
- Cook for 3-5 minutes, or until the bottom is lightly browned and crisp and the batter on top has begun to set. Flip and cook for 3 minutes on the other side. Remove from pan and set aside.
- Serve with your choice of granulated sugar, Greek-style yoghurt or saucy stews.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0