Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Easy Potato Pancakes 3.0 (25) Add your rating & review 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 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Minh + Wass Prep Time: 20 mins Total Time: 1 hrs Servings: 4 You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce. Ingredients 1 ½ pounds waxy potatoes, peeled 1 medium onion 1 large egg, lightly beaten 2 tablespoons unbleached all-purpose flour Kosher salt and freshly ground pepper 3 tablespoons canola oil Sour cream and applesauce, for serving Sour cream and applesauce Directions Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired. Cook's Notes The pancakes can be prepared up to 3 hours ahead; reheat them on a baking sheet in a 400-degree oven. Rate it Print