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Potato Cakes

potato cakes

potato cakes


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.