There’s something almost magical about a plate of Golden Potato Pancakes, still sizzling from the pan, their crispy edges glistening and golden. This beloved recipe brings together a handful of humble ingredients to create a snack or side dish loaded with flavor and nostalgia. Every bite is irresistibly crunchy on the outside, meltingly tender within—making these pancakes showstoppers at brunch, dinner, or as an anytime treat for family and friends. If you love the comforting taste of potatoes and crave a satisfying crunch, this is a dish you’ll find yourself coming back to again and again.

Golden Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

You don’t need fancy ingredients to create potato pancake perfection—just smart choices and a few thoughtful touches. Each component in Golden Potato Pancakes is essential, contributing to the final flavor, texture, and that glorious golden color we all love.

Russet potatoes: The starchy texture of russets helps the pancakes crisp up while staying fluffy inside—peel and grate them fresh.
Onion: Adds a gentle sharpness and moisture, balancing the potato’s earthiness.
Eggs: Act as a binding agent, holding the mixture together for pancakes that never fall apart in the pan.
All-purpose flour: Just enough to provide structure so each pancake holds its shape while frying.
Salt: Heightens the natural flavors of the potatoes and onions—don’t skimp!
Black pepper: Lends a gentle heat and complexity to every bite.
Garlic powder (optional): For a hint of savory depth; skip it if you prefer the pure flavor of potatoes.
Vegetable oil: The secret to that signature golden, crispy crust—choose an oil with a high smoke point for best results.
Sour cream and chopped chives (optional): Classic garnishes that bring creaminess and freshness to your Golden Potato Pancakes.

How to Make Golden Potato Pancakes

Step 1: Prep and Squeeze the Potatoes

Start by peeling and grating your russet potatoes. As soon as you’re done, grab a clean kitchen towel, pile the grated potatoes in the center, and twist the towel tightly over the sink to squeeze out as much liquid as possible. This step is crucial for extra crispy pancakes—wet potatoes make soggy pancakes, and nobody wants that!

Step 2: Mix Everything Together

In a large mixing bowl, add your squeezed potatoes, grated onion, lightly beaten eggs, flour, salt, black pepper, and garlic powder (if using). Stir the mixture thoroughly with a fork or your hands, making sure the potatoes and onions are evenly coated and the flour is fully incorporated. This simple mix is the powerhouse behind your Golden Potato Pancakes’ crisp exterior and tender core.

Step 3: Heat the Oil and Shape Your Pancakes

Pour about 1/4 inch of vegetable oil into a large skillet—cast iron is fantastic for even browning. Heat it over medium-high until shimmering but not smoking. Scoop heaping tablespoons of the potato mixture into the hot oil and gently flatten each mound with the back of a spoon. Don’t overcrowd the pan; you want room for those edges to crisp up.

Step 4: Fry to Perfection

Let each pancake cook for 3 to 4 minutes per side. When you see that beautiful golden brown color creeping up the sides, it’s time to flip! Use a spatula to gently turn the pancakes and fry until both sides are wonderfully crisp and the centers cooked through.

Step 5: Drain and Serve Hot

Once golden and cooked, transfer the pancakes to a plate lined with paper towels to soak up any excess oil. Serve your Golden Potato Pancakes right away for maximum flavor and crunch, with dollops of sour cream and a sprinkling of chives if you’d like.

How to Serve Golden Potato Pancakes

Garnishes

The classics never fail: a spoonful of cool, creamy sour cream and a scattering of fresh chives make every pancake more memorable. If you’re feeling adventurous, try a schmear of applesauce, a dash of smoked paprika, or a touch of horseradish for a flavor twist that complements the crispy pancakes perfectly.

Side Dishes

Golden Potato Pancakes pair beautifully with nearly anything. Serve them alongside roasted meats, grilled salmon, a crisp green salad, or a fried egg for a dreamy brunch plate. Their versatility means you can easily make them the star of a vegetarian meal or tuck them in as a hearty side for something special.

Creative Ways to Present

For parties, turn Golden Potato Pancakes into bite-sized canapés—just shape them smaller and top with smoked salmon and crème fraîche. Stack them high with sautéed mushrooms for a main course, or cut them into wedges for dipping into your favorite sauce. However you serve them, they’re guaranteed to disappear fast!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pancakes cool to room temperature, then place them in an airtight container. They’ll keep in the fridge for up to three days, perfect for making weekday meals extra special.

Freezing

Golden Potato Pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to two months—a fantastic make-ahead option for busy weeks or unexpected guests.

Reheating

To bring your pancakes back to crispy glory, reheat them uncovered in a hot oven or toaster oven at 375°F until warmed through and crisp on the outside—usually about 8 to 10 minutes. Skip the microwave, as it tends to make the pancakes a little too soft for most cravings.

FAQs

Can I use a different type Side Dish

While russet potatoes give the best texture and crispiness, you can experiment with Yukon Golds or even red potatoes. Just be aware that waxier varieties may yield a slightly softer pancake, and you may need to adjust the amount of flour.

Why do my pancakes fall apart during frying?

This often happens if there’s too much moisture in your mixture. Be sure to squeeze the grated potatoes thoroughly and don’t skimp on the flour or eggs—they help bind everything together. Cold oil or overcrowding the pan can also play a role.

Can I make Golden Potato Pancakes gluten-free?

Absolutely! Substitute the all-purpose flour with an equal amount of potato starch or a reliable gluten-free flour blend. The results are just as crispy and delicious, so everyone can dig in.

What’s the best oil for frying potato pancakes?

Choose a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil. Olive oil can be used, but its low smoke point may make it harder to get that signature golden crisp on your pancakes.

Are Golden Potato Pancakes the same as latkes?

They’re very similar! Latkes are a traditional Jewish dish and usually include matzo meal or baking powder, but both are crispy, fried potato pancakes. This version is simple but delivers the same comforting texture and flavor.

Final Thoughts

If you’re craving a dish that balances nostalgia with undeniable deliciousness, Golden Potato Pancakes are just the ticket. Their golden crunch, comforting flavor, and irresistible aroma have won the hearts of countless home cooks for good reason. Give them a try and experience just how special simple ingredients can become with a little love and the right recipe.

Golden Potato Pancakes Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings (about 8 pancakes) 1x
Diet: Vegetarian

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Description

These Golden Potato Pancakes are crispy on the outside, tender on the inside, and bursting with savory potato flavor. Perfect as a side dish or a snack, they are quick and easy to make, requiring just a few simple ingredients.

Ingredients

Scale

Ingredients:

2 cups grated russet potatoes (peeled)
1/4 cup grated onion
2 eggs, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
vegetable oil for frying
sour cream and chopped chives for serving (optional)

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Instructions

Prepare the Potato Mixture: Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a bowl, mix potatoes, onion, eggs, flour, salt, pepper, and garlic powder.
Fry the Pancakes: Heat oil in a skillet, spoon in the potato mixture, flatten into pancakes, and fry until golden brown and crispy on both sides.
Serve: Drain on paper towels and serve warm with sour cream and chives.