Julienned Potato Pancakes
Cut potatoes into thin matchsticks, toss them with potato starch and salt, then pan-fry them until crisp.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Potatoes Raw, peeled weight before julienning
- 300 g
- Potato starch
- 1 T
- Neutral cooking oil
- 2 T
Seasonings
- Fine salt
- 2 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Select and peel the potatoes
Wash and peel potatoes with no sprouts or green patches, then weigh out 300 g.
-
Cut the potatoes into even matchsticks
Cut the potatoes into thin slices, stack them, and cut into matchsticks about 3 mm thick. Transfer them straight into a bowl to retain their starch.
-
Coat with potato starch and salt
Sprinkle the potato starch 1 T and fine salt 2 g evenly over the matchsticks. Toss immediately until the strands stick lightly together and no dry clumps remain.
-
Spread into thin pancakes
Heat the oil 2 T in a wide frying pan over medium heat. Divide the potatoes into two thin pancakes, spread them in the pan, and press lightly with a spatula. If your pan is small, split the oil and cook one pancake at a time.
-
Brown the underside and flip once
Cook over medium heat until the edges are golden and a spatula slides underneath. Flip once with a wide spatula and cook until the other side is light brown.
-
Check the middle and serve
Break open a piece to check that the potato strips are tender in the middle with no hard white core. Once cooked, drain excess oil on a rack and serve warm.
