Potato Pancakes, Version II

Name: Potato Pancakes, Version II
Total time: 40 min
Yield: 6 servings
Cuisine: eastern european, italian, russian
Ingredients: About 2 pounds baking potatoes, such as Idaho or Russet, peeled; 1 teaspoon salt; 3 tablespoons any oil or butter

By Mark Bittman

Total Time: 20 to 40 minutes
Rating: 4(42)
Comments: Read comments

Featured in: A Variation on Latkes

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

About 2 pounds baking potatoes, such as Idaho or Russet, peeled
1teaspoon salt
3tablespoons any oil or butter

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Grate the potatoes by hand or with the grating disk of a food processor; drain very briefly, pressing lightly. Mix in salt.
Step 2
Heat the oil or butter over medium heat, preferably in a large, seasoned cast-iron or non-stick skillet. Drop potatoes in by large spoonfuls, flattening the pancakes with the back of the spoon. Don’t try to turn them until they’re brown and crisp on the first side.
Step 3
Turn and continue cooking until brown and crisp on the second side, about 6 to 8 minutes total. Or put the whole batch of potatoes in the pan at once; when the underside is brown (it will take 10 to 15 minutes), slide the pancake out onto a plate. Cover with another plate, then invert the two plates. Return to the pan, uncooked side down, and finish cooking. Serve hot or at room temperature.