Potato Pancake Recipe

Name: Potato Pancake Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: Potatoes 600 g; Salt 1 tsp; black pepper 4-6 pinches; nutmeg 4 pinches; Sunflower oil 20-70 ml; chickpea flour 60-100 g; onion 1-2 pc; egg 1-2 pc; thyme 4-6 twigs; butter 20 g; apple puree 250 g; cinnamon; iced sugar; mint 4 twigs

Potato Pancake Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Mhhh, today my Potato Pancake Recipe comes into your kitchen.

Grandma’s potato buffers are even available in a vegan version and that’s a reason to read on…

You can prepare your buffers with raw potatoes or with cooked ones.

By the way, the buffer of boiled potatoes would then be a Berner Roesti.

Stick with it now:

There’s a simple recipe for you … no matter whether you want to serve the buffers with oat flakes and egg, without oat flakes and egg, with or without onion, as a side dish or as a classic with apple sauce.

I will answer your cooking question at the end of the page using the comment function.

Until then I wish you a lot of fun reading and good luck!

Table of Contents

1. Recipe Potato Pancake
2. Nutritional Values
3. Tips for Pan Potato Cakes prepare
4. Other matching Recipes

1. Recipe Potato Pancake

Before I start my buffer tip for the guest kitchen:

You can keep the fried out potato buffers German “Reiberdatschi” warm in the oven at 140-160°C or prepare them and warm them up when the guests are there…. following many photos… Good luck!

Crispy Potato Pancakes

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 559

Preparation Time 5 Min.

Cook Time 30 Min.

Total Time 35 Min.

Simple tutorial on how to prepare potato pancakes.

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Ingredients

Basic Ingredients
600	g	Potatoes (mainly waxy potatoes)
1	tsp	Salt (I use Ursalt or Himalaya salt)
4-6	pinches	black pepper
4	pinches	nutmeg
20-70	ml	Sunflower oil (You can also use rapeseed oil or clarified butter!)
Optional Ingredients
60-100	g	chickpea flour (Optional! You can also use oat flakes!)
1-2	pc	onion (Optional!)
1-2	pc	egg (Optional!)
Potato Pancake Roesti as Side Dish
4-6	twigs	thyme (or rosemary as decoration of the potato side dish)
20	g	butter (I like to use clarified butter!)
Potato pancake Ingredients with sugar, cinnamon and apple compote
250	g	apple puree
		cinnamon
		iced sugar
4	twigs	mint

Instruction

Preparation step 1

Fresh potatoes — Use a predominantly waxy variety of potato for potato pancakes.

Prepare potatoes

Wash the raw, mainly waxy potatoes with skin.

Peel and grate the potatoes.

If you peel the potatoes for a long time before preparation, store them in cold water so that the peeled potatoes do not turn brown.

Preparation step 2

Grate potatoes

Grate the prepared, peeled potatoes evenly.

Now you can add the optional ingredients:

Finely grated onions, beaten eggs, chickpea flour or oatmeal.

Preparation step 3

Seasoning

Season the potato mixture with salt, pepper and nutmeg and season to taste.

Preparation step 4

Finish the potato mixture

Mix the potato mixture.

The water from the grated potatoes settles by itself.

You don’t need to pass the potato mixture or squeeze out the liquid with a cloth. Preheat the oven to 180°C hot air.

Next, heat a coated pan on the stove and add a little oil to the pan.

Preparation step 5

Shape potato pancakes with a ring. — Bring potato pancakes into shape.

Potato pancake shape

For round, beautifully shaped buffers, use a stainless steel ring to insert the mass.

Preparation step 6

Turn potato pancakes. — Turn the potato pancakes over when a crust has formed.

Roast

Turn the buffers after a firm crust has formed and fry them crispy on both sides.

Preparation step 7

Potato pancakes served as a side dish. — Potato pancakes or potato pancakes as a side dish, served with thyme as a decoration.

Finish

Cook the buffers for 10-15 minutes in the oven on baking paper until done, then arrange as desired.

Preparation step 8

Potato pancakes recipe picture — Potato pancakes and potato pancakes, here served with applesauce.

Serve

The buffer tastes great as a side dish with fish and meat, complements a starter with smoked salmon, it is a food evergreen served with sugar, cinnamon, stewed apple or apple sauce.

Enjoy your meal!

2. Nutritional Values

3. Tips for Pan Potato Cakes prepare

In a nutshell, I have summarized the most important things for the preparation below…

Preferably a predominantly waxy potato variety.
All other varieties work with my recipe too.
The predominantly waxy variety produces particularly fine buffers.
You can prepare the buffers with or without oat flakes and egg.
As an alternative to oat flakes you can use rice flour, chickpea flour or a little cornflour.
The egg-free buffer is vegan and therefore ideal for the guest kitchen.
Buffers prepared with oat flakes, chickpea flour or rice flour are gluten-free!

The potato pancakes taste wonderful as a side dish or as a main course potato pancake with apple sauce or apple compote.

Potato pancakes made easy…I like to prepare the pancakes exclusively with grated, raw potatoes. These buffers are quick and easy to prepare, the variants with egg and oatmeal can also be found at the end of the recipe page.

Potato pancakes, served with apple sauce and mint. Prepare the pancakes with finely chopped rosemary and combine with apple sauce and cinnamon… it tastes great!

Potato pancakes with sugar and cinnamon.