Jones Potato Pancakes are a beloved specialty from Harvey’s Lake, Pennsylvania, known for their crispy exterior and tender, onion-flecked interior. This recipe recreates that classic diner-style potato pancake at home, using simple ingredients and a few key techniques to achieve the perfect golden-brown texture. Whether you serve them with applesauce or sour cream, these pancakes are a comforting, savory treat that’s easier to make than you think.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 small yellow onion, grated (about 1/2 cup / 75 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder (optional, for extra crispness)
- Vegetable oil, for frying (about 1/2 cup / 120 ml)
Instructions
- Grate the peeled potatoes using a box grater or a food processor with a grating disc. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This is crucial for crispy pancakes.
- In a large bowl, combine the squeezed potatoes, grated onion, beaten eggs, flour, salt, pepper, and baking powder (if using). Mix well until everything is evenly combined.
- Heat a large skillet (preferably cast iron) over medium-high heat. Add about 1/4 inch (6 mm) of vegetable oil. Once the oil shimmers (about 350°F / 175°C), carefully drop spoonfuls of the potato mixture into the pan, flattening them slightly with the back of a spoon. Do not overcrowd the pan; work in batches.
- Fry for 3–4 minutes per side, until deep golden brown and crispy. Flip carefully using a spatula. The pancakes should be cooked through and tender inside.
- Transfer the cooked pancakes to a wire rack or paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.
- Serve immediately while hot and crispy.
Tips
- Squeeze the potatoes well: Excess moisture is the enemy of crispiness. Don’t skip the towel step; the drier the potatoes, the crispier the pancakes.
- Use russet potatoes: Their high starch content helps bind the pancakes and creates a better texture. Yukon Golds work too, but they may be slightly less crisp.
- Keep warm in the oven: If making a large batch, keep the cooked pancakes on a baking sheet in a 200°F (93°C) oven while you fry the rest.
- Don’t overmix: Stir just until combined; overmixing can make the pancakes tough.
Serving Suggestions
Serve the potato pancakes hot with classic sides like applesauce, sour cream, or a dollop of Greek yogurt. They also pair beautifully with smoked salmon and a sprinkle of fresh dill, or alongside a hearty breakfast of eggs and bacon. For a savory dinner, serve them with roasted pork or a simple green salad.
Variations
- Garlic-Parsley: Add 1 minced garlic clove and 2 tablespoons chopped fresh parsley to the batter.
- Cheesy: Fold in 1/2 cup (50 g) shredded cheddar or Parmesan for a richer flavor.
- Zucchini-Potato: Replace half the potatoes with grated zucchini (squeeze out excess liquid) for a lighter version.
- Spicy: Add a pinch of cayenne pepper or a chopped jalapeño for heat.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3–4 days. To reheat and restore crispiness, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or in a toaster oven. You can also reheat in a skillet with a little oil over medium heat. Avoid microwaving, as it makes them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the oven.
Frequently Asked Questions
Can I use a food processor to grate the potatoes? Yes, a food processor with a grating disc works well and saves time. Just be careful not to over-process; you want shreds, not a puree.
Why are my potato pancakes falling apart? This usually happens when the potatoes are too wet or the batter is too loose. Make sure to squeeze out all excess liquid, and add a little more flour if the mixture seems too wet.
Can I make the batter ahead of time? It’s best to make the batter fresh, as the potatoes will oxidize and turn brown, and the mixture will release liquid. If you must, you can prep the grated potatoes and keep them in cold water in the fridge for a few hours, but squeeze them dry before using.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Butter adds flavor but burns easily, so it’s best mixed with oil or used for a lower-heat fry.
Can I bake these instead of frying? While you can bake them at 425°F (220°C) for about 20 minutes, flipping halfway, they won’t be as crispy as pan-fried. For best results, stick to frying.
Are these gluten-free? The recipe contains all-purpose flour, but you can substitute with a gluten-free all-purpose blend or cornstarch for a gluten-free version.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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