These crispy, golden-brown herbed potato pancakes are a savory twist on a traditional favorite. Made with shredded russet potatoes, finely grated onion, and fresh herbs like dill and chives, they’re pan-fried to perfection and bursting with flavor. Whether served as a hearty breakfast, a light lunch, or a tasty side dish, these pancakes are sure to please. Their tender insides contrast beautifully with the crunchy exterior, and they pair well with a wide range of dips and toppings like sour cream, applesauce, or even a poached egg.

Why You’ll Love This Recipe

• Crispy on the outside, tender inside

• Fresh herbs add brightness and flavor

• Simple pantry ingredients

• Quick prep and cook time

• Great for breakfast, lunch, or dinner

• Easily customizable with other vegetables or herbs

• Kid-friendly and crowd-pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 medium russet potatoes – peeled and finely grated. Russets work best due to their high starch content, which helps the pancakes hold together and crisp up nicely.

• 1 small onion – grated. Adds savory depth and balances the potatoes.

• 2 large eggs – they help bind the mixture and give structure.

• ¼ cup chopped fresh chives – for a mild, onion-like flavor and color contrast.

• ¼ cup chopped fresh dill – brings freshness and a subtle herby aroma.

• 1 teaspoon salt – to enhance overall flavor.

• ½ teaspoon ground black pepper – adds mild heat.

• ¼ cup all-purpose flour – helps absorb moisture and hold the pancakes together.

• Vegetable oil – for frying. Use a neutral oil with a high smoke point like canola or sunflower oil.

Directions

1. Start by peeling the potatoes and onion. Grate the potatoes using the fine side of a box grater, and grate the onion on the coarse side. Combine them in a large mixing bowl.

2. Place the potato-onion mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.

3. Discard the liquid, then return the drained mixture to the bowl.

4. Add the eggs, chopped chives, chopped dill, salt, pepper, and flour. Mix everything thoroughly until well combined and the flour is fully incorporated.

5. Heat about 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium-high heat.

6. Using a spoon or your hands, scoop about ¼ cup of the mixture and shape into a small patty. Place into the hot oil and gently flatten with a spatula.

7. Fry for 2–3 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan to allow for even browning.

8. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.

9. Repeat with the remaining mixture, adding more oil to the pan as needed.

10. Serve warm with your favorite toppings or dips.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Substitute parsley for dill or chives for a different herbal flavor

• Add ½ cup grated zucchini or carrot for added color and nutrients (be sure to squeeze out excess moisture)

• Use a gluten-free flour blend or potato starch instead of all-purpose flour

• Spice it up with a pinch of cayenne pepper or paprika

• Add ½ cup shredded cheese like cheddar or parmesan for a richer taste

• Swap onions for shallots for a milder, sweeter flavor

Storage/Reheating

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• To freeze, place cooled pancakes in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. Freeze for up to 2 weeks.

• To reheat, place pancakes in a skillet with a little oil and heat over medium heat until warmed through and crispy. You can also reheat them in the oven at 375°F (190°C) for about 10 minutes. Avoid microwaving, as it will make them soggy.

 

FAQs

1. Can I make the mixture ahead of time?

Yes, but the potatoes may release more moisture over time. Store the mixture in the fridge for up to 4 hours and drain any liquid before cooking.

2. What type of potatoes work best for this recipe?

Russet potatoes are ideal because of their high starch content, which helps the pancakes crisp up and hold together better than waxy potatoes.

3. How do I keep the pancakes from getting soggy?

Be sure to squeeze out as much moisture as possible from the potatoes and onion before mixing. Fry in hot oil and avoid overcrowding the pan.

4. Can I bake instead of fry these pancakes?

Yes, place them on a greased baking sheet, lightly spray the tops with oil, and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.

5. Can I make these gluten-free?

Absolutely. Substitute all-purpose flour with a gluten-free flour blend, potato starch, or a small amount of cornstarch.

6. What herbs can I use besides dill and chives?

You can use parsley, cilantro, basil, or thyme depending on your taste preferences.

7. Can I add cheese to the mixture?

Yes, adding about ½ cup of shredded cheddar, mozzarella, or parmesan can boost the flavor and add richness.

8. How do I know when the oil is ready for frying?

Drop a small bit of the mixture into the oil—if it sizzles immediately, it’s ready. The oil should be hot but not smoking.

9. What can I serve these with?

They pair well with sour cream, applesauce, Greek yogurt, a poached egg, smoked salmon, or a simple green salad.

10. How do I reheat frozen pancakes?

Place them directly from the freezer into a hot skillet with a little oil or reheat in the oven at 375°F (190°C) for 10–15 minutes until hot and crispy.

Conclusion

These herbed potato pancakes are a delicious, crispy, and satisfying dish that’s easy to prepare with simple ingredients. The combination of fresh dill and chives adds brightness, while the grated potatoes and onion give them substance and depth. They’re versatile, freezer-friendly, and perfect for any time of day. Whether you’re making a quick weekday breakfast or an impressive brunch side, this recipe is sure to become a favorite.

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