Crispy potato pancakes are a simple, quick, and delicious dish that can be enjoyed as a snack, side, or breakfast. These crispy potato pancakes are made with cracked potatoes, eggs, flour and spices, and are pan-fried for golden perfection. They are rushed to cook and require only a few basic ingredients, making them a great recipe for busy days. Serve them with sour cream, apple or your favorite needle sauce for a satisfactory treatment.
Key Ingredients of Crispy Potato Pancakes:
- Potato: I can curse my potatoes and I love the Yucon Gold or the crash for this. They are slightly lower than red potatoes. If your potatoes are starting to brown, don’t bother them, don’t worry! When you are prepared, you will not be able to tell this.
- Spices: Potatoes are an empty canvas, so I throw them with a variety of spices. I add salt, pepper, paparica (not sweet, smoked), garlic powder and thyme.
- Butter and olive oil: I like the taste of butter with potatoes, so I use a little in potato pancake mixture. Then I cook more butter and pancake in olive oil to achieve the sharp outside.
- Chives: They are optional, but to serve me, fresh herbs on pancakes, especially the kaives like to disappear. Green onions or fresh dill is also excellent.
Ingredients:
- 1/2 Kg Yukon gold or russet potato
- 3/4 teaspoon sea salt
- 1 tsp sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 tsp dried thyme
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon chopped chives
Instructions:
- Peel the potatoes and test them to test them with a box bigger. Add them to clean dishes and squeeze dry. Transfer the potatoes to a clean, large bowl.
- Heat 10-inch nonstick pan on medium heat. Add 1 tablespoon butter and let it melt. Remove the pan from the heat.
- Add a melted spoonful of butter in potatoes with salt, paprika, garlic powder and thyme. Throw well.
- Place the separation back to the heat and add 1 spoonful of butter and 1 tablespoon olive oil. Let it melt, then add potatoes. Use a spatula to press potatoes firmly. Bake on one side until golden brown, about 6 minutes.
- Put a baking sheet over the frying pan and gently up a speed upwards so that the potato falls from the pan and on the baking sheet.
- Add the last spoonful of butter plus 1 tablespoon olive oil to the frying pan. Let melt, slide the potatoes back to the pan so that the side without mature faces.
- Use a spatula to press down and cook for about 4 minutes, golden brown. Slide on a cutting board, cool for 5 minutes, and then cut into wedges. Serve with scattered chaives on top.Use a spatula to press down and cook for about 4 minutes, golden brown. Slide on a cutting board, cool for 5 minutes, and then cut into wedges. Serve with scattered chaives on top.
| Prep Time | Cook Time | Total Time |
| 10 Minutes | 10 Minutes | 20 Minutes |
Recipe Notes:
To make simple potato pancakes, use starch potatoes such as Yukon Gold. Further moisture drains, such as the addition of eggs and dough, and well weather. Heat the oil to 350 °F, avoid overcrowding, and place ripe pancakes on a paper towel. Serve immediately for the best flavor with falls.
Nutritional Info:
- Total Fat:10.5g
- Saturated Fat: 4.3g
- Cholesterol: 15.3mg
- Sodium: 296.4mg
- Carbohydrate: 13.7g
- Dietary Fiber: 1.8g
- Total Sugars: 0.7g
- Protein: 1.7g
Crispy Potato pancakes are a simple, delicious, and versatile right-to-food. By following these tips, you can get crispy, golden pancakes every time. Whether you enjoy them as a snack, side, or breakfast piece, these pancakes are guaranteed to be crowded! Happy cooking 🍽️
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