INGREDIENTS:
- 1 ½ lbs russet or other starchy potatoes
- 3 tbsp lard, butter, duck fat, or schmaltz, more as needed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 2 tbsp potato starch
- ½ tsp salt, more to taste
- ¼ tsp black pepper
- Sour cream and fresh chopped dill to serve
- Prepare a mixing bowl with ice cubes and cold water. Peel and grate the potatoes, then transfer directly into the bowl. Allow the potatoes to sit in the water for 5 minutes, then remove a handful of the potatoes with your hands, squeeze excess water into the mixing bowl, then transfer the potatoes to a colander lined with a large cloth or towel; continue this process until all of the potatoes have been transferred to the colander. Drain the potatoes for 10 minutes and allow the bowl of starchy water to sit undisturbed.
- Heat the lard in a large skillet over medium heat. Gently pour off the water from the bowl, retaining the potato starch that accumulates at the bottom of the bowl. Add the onion, garlic, egg, potato starch, salt, and pepper to the starch in mixing bowl, then stir to combine. Take up the cloth with potatoes, then squeeze as much liquid out as possible and add to the mixing bowl; stir to combine. Preheat the oven to 200F.
- With your hands, scoop out a small handful of the potato mixture. Form into a patty, about 4” across and ½” thick, then add to the skillet. Repeat this process until you have filled the skillet. Pan-fry until golden and crispy, about 4 minutes, then turn and fry for another 4 minutes. Reduce heat as needed to prevent burning. Place the cooked pancakes on a plate lined with paper towels, then place in the oven; repeat with the remaining potato mixture, adding more lard as needed. You should have enough mixture for 8-10 pancakes.
- Sprinkle lightly with salt, then serve with sour cream and dill to taste.
Source: The Domestic Man
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