Crispy Potato Cakes

Servings 4 Potato Cakes
Author Lauren


  • 1 Idaho potato washed, scrubbed and grated (I got 1 1/2 cups....and save yourself some time and keep the peel on!)
  • 2 heaping tablespoons all purpose flour
  • salt
  • pepper
  • canola oil or any light oil meant for frying, such as vegetable or peanut oil


  1. Preheat skillet to medium-medium high heat with 1/4 inch of oil--my stove seems to get really hot on medium heat, so thats where I kept it, but yours will probably be closer to medium high heat. In small bowl, mix grated potato, flour, and a generous amount of salt and pepper. Mix until the liquid from the potato has absorbed all the flour. Once oil is hot, drop one fourth of the mixture into the hot oil and using the back of a spoon, spread it as thin as possible. Fry the potato cake until the edges become light to medium brown in color, about 2-3 minutes for me--and just FYI the darker the crispier. Flip potato cake and cook 1 more minute. Remove from pan and place on paper towels. Blot the surface with more paper towels, if desired. Sprinkle salt onto fresh potato cakes and serve warm with desired toppings.

Recipe Notes

-Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.-Keeping the potato cakes crispy can be a challenge, but generally, they'll keep for up to an hour in a 250 degree oven on a rack (on a baking sheet).-The crispier the potato cakes become, the more they taste like potato chips. At least thats what my husband said. They are that crispy. And crispy is good.