Meet your new go-to recipe for crispy, golden-brown perfection: Savory Herb Potato Pancakes. These delightful little treats are packed with fresh herbs and a hint of smoked paprika, making them the ultimate comfort food with a twist. Whether you're looking for a unique brunch option or a satisfying side dish, these pancakes are sure to hit the spot.
Russet potatoes are the star of the show here, providing a starchy base that crisps up beautifully. Onions add a touch of sweetness and depth of flavor. All-purpose flour helps bind the mixture together, while a large egg adds richness and structure.
Fresh herbs like parsley and chives bring a bright, fresh taste that complements the earthiness of the potatoes. The salt and black pepper are essential for seasoning, while smoked paprika adds a subtle smoky note. Finally, a dash of garlic powder adds a savory depth without overpowering the other flavors.
These savory herb potato pancakes pair beautifully with a dollop of sour cream or a side of applesauce for a traditional twist. For a more substantial meal, serve them alongside a fresh green salad or topped with a poached egg for a delicious brunch option. They’re also a great side dish for grilled meats or roasted vegetables.
Start by grating your potatoes with a box grater. This might be a little bit of an arm workout, but it's worth it for the texture. Once grated, wrap the potatoes in a clean kitchen towel and give them a good squeeze to remove as much moisture as possible. This step is crucial for achieving that crispiness we're after.
In a large mixing bowl, combine the grated potatoes, onions, flour, egg, parsley, chives, salt, pepper, smoked paprika, and garlic powder. Use a fork or your hands to mix everything together until well combined.
Heat the vegetable oil in a non-stick skillet over medium-high heat. Once hot, scoop about 1/4 cup of the potato mixture into the skillet. Flatten it slightly with a spatula to form a pancake shape. Cook each pancake for about 3-4 minutes on each side, or until they're golden brown and crispy. You'll know they're ready to flip when they easily release from the pan.
As each batch finishes, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Keep them warm in a low oven if needed while you finish cooking the rest of the batter.
Share