Simple Potato Pancakes
Ingredients(5)
Idaho or russet potatoes, peeled and grated
2 large
cornstarch
2 tablespoons
2 tablespoons, plus ¼ cup
vegetable oil, divided
¼ cup
freshly chopped chives
3 tablespoons
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Preheat the oven to 250°F.
- 2
Press the grated potatoes between a few layers of paper towel until most of the moisture has been released. In a large bowl, combine the potatoes, with the cornstarch and 2 tablespoons of dressing; mix until well-coated.
- 3
In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Working in batches, drop the potato mixture by the tablespoon into the hot oil and cook until golden, about 5 minutes per side (add remaining oil as needed).
- 4
Serve each pancake topped with a sprinkling of chives and the remaining dressing on the side.
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