Idaho® Potato Pancakes Perfect for Every Holiday Celebration

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Whether you call them latkes, potato pancakes or boxties as they do in Ireland, Idaho® potatoes are ideal to use for the main ingredient. Their high solids content creates a pancake that's crispy on the outside and light and fluffy inside. This versatile dish can be topped with sour cream, salmon, applesauce or sugar and cinnamon. You can even enjoy them plain.


Old Fashioned Potato Pancakes

Recipe courtesy of



    • 4 medium-sized Idaho® baking potatoes (about 1-1/2 pounds), peeled and shredded or grated


    • 1 small onion, finely chopped


    • 1 egg, beaten


    • 1/2 cup all-purpose flour


    • 1 teaspoon baking powder


    • 1/2 teaspoon salt


    • 1/4 teaspoon white pepper


    • 1/3 cup vegetable oil




    1. Place potatoes and onion in a strainer and press down on them with the back of a large spoon to extract excess moisture. If they’re still watery, wrap them in a clean dish towel and squeeze to extract the remaining moisture.


    1. Place in a large bowl and add the egg; mix well. Gradually add the flour, baking powder, salt, and pepper, mixing well.


    1. In a large skillet, heat the oil then drop 1/2 cup batter for each pancake onto the skillet, being careful not to crowd skillet. Fry pancakes 5 to 6 minutes, until golden on both sides, turning halfway through cooking. Drain on paper towels and serve warm.


Note: If you prefer your potato pancakes really crispy, fry them until they're flecked with brown.