Ingredients

• 1½ lbs (700g) russet or Yukon Gold potatoes, peeled
• 1 small yellow onion, grated
• 1 large egg, beaten
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp baking powder (optional—adds lightness)
• Oil for frying (canola, vegetable, or duck fat for authenticity)
• For serving: unsweetened applesauce, sour cream, or chives

Instructions

1. Prep potatoes: Grate potatoes using box grater or food processor. Immediately place in a colander; rinse under cold water to remove excess starch.
2. Dry thoroughly: Wrap grated potatoes in a clean kitchen towel or cheesecloth. Squeeze aggressively to remove as much liquid as possible (this is key for crispiness!).
3. In a bowl, combine dry potatoes, grated onion, egg, flour, salt, pepper, and baking powder (if using). Mix until just combined.
4. Heat ¼” oil in a large skillet over medium-high heat (350°F / 175°C).
5. Scoop ¼-cup mounds of mixture; flatten into 3″-wide pancakes. Fry in batches (don’t crowd!) 3–4 min per side until deeply golden and crisp.
6. Drain on a wire rack (not paper towels—keeps them crisp). Sprinkle with flaky salt while hot.
7. Serve immediately with cool applesauce or tangy sour cream.