Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Potato Pancakes 3.1 (50) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 13, 2020 Print Rate It Share Share Tweet Pin Email These potato pancakes serve as the perfect focal point of your Hanukkah feast. Ingredients 2 medium peeled russet potatoes 1 teaspoon coarse salt ¼ teaspoon ground pepper 2 teaspoons vegetable oil Sour cream and chives, for serving Applesauce, for serving Directions Grate potatoes into a large bowl using the large holes on a box grater. Season with a teaspoon coarse salt and 1/4 teaspoon ground pepper and let stand 10 minutes; stir to blend in any liquid. Heat vegetable oil in a nonstick skillet over medium-high. Drop in rounded tablespoons of potatoes and flatten with a spatula. Cook until golden-brown on both sides, about 5 minutes total, then drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream and chives or applesauce alongside. Rate it Print