Potato Pancakes

Makes 1 pancake. Serves 6.


  • 1 lb russet potatoes, peeled
  • 1-1/2 tsp. salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp canola oil, divided


  • Lay a clean dishtowel on your work surface.
  • Use a hand grater to grate the potatoes onto the towel.
  • Season with salt and pepper, then toss to combine.
  • Wrap the potatoes up in the towel, then let stand for 10 minutes.
  • Heat a 9 or 10-inch cast iron skillet over medium-low heat.
  • Twist the dishtowel firmly to squeeze out the excess water from the potatoes. Get as much out as you can!
  • Add half the oil to the pan, then press the potatoes into the pan in a single layer, pressing them down just a little bit.
  • Cook for 8-10 minutes, until golden and crispy on the bottom.
  • Place a large plate upside down on top of the skillet and flip the pancake onto the plate.
  • Return skillet to burner, add remaining oil, then carefully slide the pancake back into the pan with the cooked side up.
  • Cook another 5 minutes, until golden and crispy. Serve with fresh chopped herbs and sour cream.