A crispy golden exterior and a creamy interior, these Anytime Potato Pancakes are made of just the right stuff for lovers of potatoes. I named them ‘Anytime Potato Pancakes’ because they are versatile and delicious anytime of the day. They can be served at breakfast, lunch with a salad or with dinner as a side.
My Anytime Potato Pancakes are a little reminiscent of the more traditional Irish Potato Pancakes also known as Boxty, which are made from a combination of raw and cooked potatoes, and have a more batter-like consistency.
While I do enjoy an Irish Potato Pancake or two, l wanted to create a recipe that had a little more flavour and required a little less work. Unlike Irish Potato Pancakes, l don’t use buttermilk, eggs, baking soda or raw potatoes. Instead, for added flavour, l work in a clove of grated garlic and a teaspoon of oregano into my potato dough.
Making mashed potato is fairly simple but you do need to know a couple of things to avoid some common mistakes:
1. Choose the right type of potato. Desiree, Dutch Creme, Sebago, Pontiacs, Russets (USA) or Yukon Gold (USA) make the smoothest mash.
2. Add cold water to the cooking pan. If you add hot water, you run the risk of uneven cooking and the skin may peel off the potatoes, thus absorbing more water than needed.
3. Salt the water. The potatoes will swell a little because they absorb water during the cooking process. By adding salt to the water, you won’t need to add as much once cooked.
4. Make sure the butter is at room temperature. The butter will melt more quickly and the potatoes will remain nice and hot.
I have been making these potato pancakes since my girls were little (they’re now 20 years old), and l’m still making them. I think what they like so much about them is that they are simple and satisfying. I hope you’ll agree!!!
Preparation Time: 35 mins (includes boiling the potatoes) Cooking Time: 6 – 8 mins Serves: 4 -6
- 500 g /1 lb potatoes (Note 1)
- 60 g /2 oz butter (room temperature)
- 1 cup plain (all purpose) flour
- 1 garlic clove, grated
- 1 tsp dried oregano
- 2 -3 tsp salt (Note 2)
- 1 – 2 tbsp light olive oil for frying
- Rinse the potatoes. Place them in a pot and cover with cold water by 2 cm / 1 inch. Add 1 tsp salt. Bring to the boil, then turn the heat down to a fast simmer. To test for readiness, pierce a potato with a toothpick. If there is little resistance, then it’s ready (roughly 25 minutes). Avoid over testing as the potatoes will take in too much water. Drain.
- Cool down to a point where they are still very warm but you won’t burn your fingers handling them. Squeeze the potatoes gently to remove their skin.
- Place potatoes in a bowl. Mash well and while still very warm, add the butter, garlic, oregano and 1/2 tsp salt.
- Work in the flour to bind into a dough.
- Divide the dough in half. On a floured board, pat or roll out the dough into 2 circles of about 18 cm / 7 inches in diameter and 1 cm / 1/2 inch in thickness.
- Cut each circle into 4 – 8 triangles.
- Heat 1 tbsp olive oil in a small frypan over medium – high heat. Carefully lift the pancakes with a spatula and place them in the pan. Cook for between 3 – 4 minutes each side or until golden. You may need to add a little more olive oil when cooking the other side.
- Select potatoes which are good for mashing such as Desiree, Dutch Creme, Sebago, Pontiacs, Russets (USA) or Yukon Gold (USA). For even cooking, choose potatoes that are similar in size and preferably medium rather than large as large potatoes take longer to cook.
- You will need to add salt to the cooking water. Once the potatoes are mashed, season to your liking.