2 medium russet or baking potatoes, peeled
1 small onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Extra-virgin olive oil, or vegetable oil
Sea salt and freshly ground black pepper
Coarsely grate the potatoes and onion in a food processor or box grater. Transfer the mixture to a clean kitchen towel and squeeze as dry as possible. Transfer to a bowl and mix with the egg, flour, baking powder and a pinch of salt and pepper, to taste.
Heat the olive oil in a large nonstick fry or sauté pan over medium-high heat until it starts to shimmer. Add a tablespoon of the potato to the pan (or a bit more if you want larger pancakes) and flatten with a spoon. Depending on the size of your pan, add several more pancakes to the pan and cook until they are golden brown on the bottom, about 4 minutes. Turn the pancakes over and cook until the second side is golden, about 2 or 3 minutes. Transfer to a paper towel to drain. If the potato cakes are prepared in advance, transfer to a baking sheet and warm in a 350ºF oven for 1 to 2 minutes before serving.