Crispy and Savory Potato Pancake (Gamja Chaejeon)
Effortless Crispy Potato Pancake Recipe with Pantry Staples
Wondering what to make with the potatoes gifted by a friend? I stumbled upon Chef Baek’s incredibly simple yet delicious potato pancake recipe and decided to give it a try. This recipe is perfect for transforming simple potatoes into a delightful dish that’s crispy on the outside and tender on the inside. It’s a crowd-pleaser that both kids and adults will love!
Main Ingredients- 4 medium potatoes
Seasoning & Others- 2 Tbsp pancake mix (or all-purpose flour)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper
- 2 Tbsp pancake mix (or all-purpose flour)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, peel the 4 potatoes and wash them thoroughly under running water. It’s important to remove any dirt or debris from the surface.
Step 2
Using a julienne peeler or mandoline, thinly and uniformly slice the potatoes into matchsticks. Uniform thickness is key for even cooking and a pleasant texture. The thinner you slice them, the crispier the pancake will be.
Step 3
It’s recommended to rinse the julienned potatoes lightly in water to remove excess starch. I soaked mine in cold water for about 5 minutes. This step helps prevent the potato strands from sticking together and contributes to a crispier finish.
Step 4
Drain the potatoes thoroughly using a colander. Excess water can make the pancake soggy, so gently press them with your hands to remove as much moisture as possible.
Step 5
Since pancake mix often contains seasoning, start with about 1/2 teaspoon of salt and adjust later based on your preference. If you’re sensitive to salt, you can reduce or omit it.
Step 6
Add the pancake mix to the drained potato strands and toss to coat. Generally, 1 tablespoon of pancake mix per 2 potatoes is a good ratio, but adjust based on the moisture content of your potatoes. For 4 potatoes, I used 2 tablespoons of pancake mix and mixed well. Ensure the mix evenly coats all the potato strands.
Step 7
Sprinkle a pinch of black pepper for added flavor and gently mix the ingredients with your hands. Avoid overmixing, as it can break down the potato strands. A gentle toss is the way to go.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Spread the potato mixture thinly onto the pan. For the children, I first made a few smaller, round pancakes. Cook until golden brown on both sides.
Step 9
Your crispy potato pancake is ready when both sides are golden brown and cooked through! The result is a deliciously crispy pancake with the natural sweetness of potatoes. The kids loved them, saying they tasted just like french fries! Enjoy them warm for the best texture.
