Potato Pancakes Recipe with Garlic Sour Cream

Winter is here. The mornings are dark and cold, but not nearly as somber as you picture for a bitter winter morning in Maine. I snooze through my alarm. Once. Twice. Okay, seriously, time to get up. It’s still dark and silent, the time where morning and night blend together. I love the quiet world, and the quiet mind it gently fosters. I love the pastel glow of light in our kitchen as the sun peeks up above the train tracks behind our house. The sun takes even longer than I do to get up, and the kids even longer than that. It gives me time. Me time. Slow, silent yoga. Hot masala tea with maple syrup, and meditation. Waffle batter for when the kids wake up, if there’s time. (Maple syrup goes quick in our house.) Our maybe … potato pancakes?

I’m always cooking some form of potatoes in the winter months. Potatoes, I feel, are universally loved and they always seem to be rolling around somewhere in my kitchen. Sea salted starchy potatoes are satisfying; both emotionally comforting and undeniably delicious. It’s even a bit nourishing if you are topping it all off with a bit of chives, dill or another favorite dainty green. Roman, Amelia and Fiona love these little savory potato pancakes and almost always reach for seconds. I often top their portions with sour cream or creme fraiche, and a sprinkle of chives or dill- whatever is hanging in my fridge.

These potato pancakes are generally appreciated at any time of day. At breakfast, with an over-easy egg on top is just perfect. At lunch or dinner it’s great alongside a hearty salad and a bit of protein. Enjoy it however you’d like.

Potato Pancake Basics

What potatoes should I use for Potato Pancakes?

You could use probably any kind of potato you have on hand, but I like to use russet potatoes for this potato pancake recipe. I’ve found that they crisp up a bit better than Yukon Gold. Russet potatoes have a much higher starch content. This is perfect for your potato pancakes to get that deliciously crispy outside but a softer inside texture. You could probably use Red Potatoes or New potatoes for the pancakes, and they’d turn out just as delicious.

Can I make the potato pancake batter ahead? Does it keep well overnight?

You can make this pancake batter ahead of time and leave it in the fridge, but it will probably change color because potatoes do oxidize. I have also found that when I leave it water is drawn out of the potatoes (probably from the salt) and the pancake batter becomes a bit watery. I think that this potato pancake recipe is best when cooked immediately, or within an hour or so of making it. However, if it’s far more convenient or you have a lot of leftover and wish to save it, I’m sure the potato pancakes will taste just as delicious if you leave the batter to sit a while. I do not recommend you freeze it.

Do the potato pancakes keep well overnight?

Yes! These potato pancakes do keep well overnight. Simply put them in an airtight container or on a plate with saran wrap until you’re ready to reheat them. I have found it’s best to reheat them in the oven and not by re-frying them on the stovetop. Preheat the oven to 350˚, and put the potato pancakes on a sheet pan. Once the oven is hot, heat them for about 8-10 minutes, depending on how thick your pancakes are.

What goes well with potato pancakes?

My kids love them with sour cream! My above recipe includes a garlic sour cream with herbs, but we also love creme fraiche in our house and you can substitute it for sour cream if you prefer. If you have a younger child (or maybe you prefer this yourself), ketchup might be good. If you’re feeling a bit more motivated, I think it’d be delicious with a hollandaise sauce.

In terms of other dishes, potato pancakes are a great side to so many things, and any time of day. They are just as good in the morning with eggs and a side of fruit as they are at dinnertime with salad and roast chicken.

Can I make these potato pancakes gluten-free?

Yes, absolutely! Simply substitute the flour used in the recipe for your favorite gluten-free flour. I like this one by Bobs’ Red Mill.