Breakfast & Brunch
Ina Garten’s potato pancake recipe delivers restaurant-quality golden wedges with a crisp exterior and tender interior, elevated by her signature herbed mayo. The secret lies in perfectly grated potatoes, a light egg binding, and pan-frying until caramelized—just like her iconic Food Network dishes.
I’ve replicated her technique exactly, ensuring every bite achieves that perfect balance of texture and flavor.
What sets these apart is the attention to detail: using starchy potatoes for crispiness, pressing out excess moisture, and frying in batches to maintain even cooking. The herbed mayo—creamy with fresh chives and dill—ties everything together, offering a bright contrast to the savory pancakes.
This recipe transforms a simple brunch staple into something truly special.
By the time you’re done, you’ll have a plate of golden-brown wedges that look as impressive as they taste, with a crispy exterior that shatters at the touch and a fluffy interior.
The herbed mayo adds a sophisticated finish, making these pancakes perfect for weekend brunches or holiday gatherings. Serve with applesauce or sour cream for the full experience.
Whether you’re frying in a skillet or using an air fryer, the method remains the same—just adjust the time slightly. The key is patience: don’t rush the cooking, and let the pancakes rest before serving.
This is how you elevate potato pancakes from ordinary to extraordinary, just like Ina Garten would.
Ingredients for ina garten potato pancake
Golden crispy wedges need just 12 ingredients—no shortcuts, all good stuff.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Starchy, peeled, grated fine |
| Large Eggs 🥚 | 2 whole | Room temperature for binding |
| All-Purpose Flour 🌾 | ¼ cup | For crispiness and binding |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for flavor |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for frying |
| Mayonnaise 🥛 | ½ cup | High-quality, like Hellmann's |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, mild flavor |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, vibrant green |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing, fruity |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright |
| Sour Cream 🍦 | ¼ cup | Full-fat for serving |
The potatoes are everything here. Russets are non-negotiable—they’re the starchy kind that crisp up perfectly. Grab a 2-pound bag from the grocery store (the pre-washed ones work fine), but skip any green spots. Grate them by hand for that restaurant-quality texture—food processors make them mushy. Press out all the moisture with a clean kitchen towel (this is worth the extra minute), or they’ll steam instead of fry. I always grab extra potatoes—half the batch goes to pancakes, the other half gets tossed into a frittata if I’m feeling lazy.
No fresh chives or dill? Substitute 1/4 cup each of fresh parsley and tarragon—it’s not the same, but still delicious. Ran out of mayo? Greek yogurt thinned with olive oil works in a pinch (trust me on the full-fat version). The butter for frying? Use European-style butter if you can find it—it has higher fat content, so it browns better. And if you’re air frying, spray the basket with oil so they don’t stick. The pancakes can be made ahead and reheated—just don’t skip the crisping step before serving.
Store the pancakes in an airtight container for up to 3 days, but reheat them properly—350°F for 10 minutes in the oven to restore that crisp. The herbed mayo keeps for 5 days in the fridge, but I usually make extra and freeze half in ice cube trays. The pancakes reheat beautifully, but honestly? They’re best fresh. Serve with applesauce or sour cream—whatever you’ve got, just don’t skip the mayo. It’s the magic.
Why You'll Love This Recipe
- No-Fuss Ratatouille Night: I swear by this recipe when I’ve got zero energy—just grate those Russets, mix in the egg and flour, and fry them up. No fancy steps, no stress. The key? Letting them crisp properly in the pan, and honestly, that’s the only part that requires patience.
- Crispy-Creamy Magic: That perfect balance of a golden, shatteringly crisp exterior and a pillowy interior? This recipe nails it. The kosher salt and black pepper work their magic, highlighting the natural potato sweetness without overpowering it.
- Weeknight to Brunch Hero: Between us, these pancakes are my secret weapon for lazy mornings or unexpected guests. Serve them with applesauce for a quick breakfast, or pile them high with sour cream and smoked salmon for a fancy brunch spread. One recipe, endless uses.
- Budget Breakfast for Days: Russets are cheap, eggs are cheap, and a little flour stretches this into a meal that feeds four for under $5. Plus, they reheat beautifully—so whether you’re prepping for the week or saving leftovers for lunch, they’re always a win. (Yes, even on a Tuesday night.)
Step-by-step instructions for Ina Garten's potato pancake recipe
Here's how to make perfectly golden potato pancakes with a crisp exterior and fluffy interior.
Grate and Squeeze the Potatoes
Begin by peeling the 2 lb russet potatoes and grating them using the large holes of a box grater. The goal is to get fine, uniform shreds—no need for a food processor here, as that can make the texture too dense. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial because excess water prevents the pancakes from getting crispy.
Work in batches if needed, twisting the towel tightly to wring out the liquid. You should end up with about 5 cups of dry, fluffy potato shreds. If you're impatient, you can gently press the potatoes through a fine-mesh strainer with the back of a spoon to remove any remaining moisture. The drier the potatoes, the better the texture of your finished pancakes.
Mix the Batter for Light and Airy Pancakes
In a large bowl, combine the squeezed potato shreds with the 2 whole large eggs, 0.25 cup all-purpose flour, 1 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Gently fold everything together using a rubber spatula, being careful not to overmix. The batter should look shaggy and uneven—this is perfect. Overmixing develops gluten, which can make the pancakes tough instead of light and fluffy.
Let the batter rest for 10 minutes while you prepare the frying station. This brief rest allows the flour to hydrate slightly and the potatoes to absorb the egg mixture more evenly. The texture should be moist but not soupy—if it feels too wet, add a splash more flour, 1 tablespoon at a time, until it holds together when pressed gently.
Fry the Pancakes in Butter Until Golden
Heat a large skillet over medium heat and add the 0.5 cup unsalted butter, cut into small cubes. Let it melt completely, then reduce the heat to medium-low. You want the butter to foam gently but not brown—too much heat will burn the butter before the pancakes get crispy. The butter should be hot enough to sizzle when a small piece of batter touches it, but not so hot that it smokes.
Using a ¼-cup measuring cup or ice cream scoop, portion out the batter and carefully place it into the skillet. Press down gently with a spatula to flatten slightly—this ensures even cooking and helps create that signature crispy exterior. Fry for 3 to 4 minutes per side, until golden brown and deeply crispy. Don't rush this step; the pancakes need time to develop that perfect crunch. You should have about 8 to 10 pancakes, depending on their size.
Prepare the Herbed Mayo
While the pancakes are frying, combine the 0.5 cup mayonnaise, 0.25 cup finely chopped fresh chives, 0.25 cup finely chopped fresh dill, 1 tbsp extra-virgin olive oil, and 1 tbsp lemon juice in a small bowl. Mix well until fully incorporated and the herbs are evenly distributed. Taste and adjust the seasoning with a pinch more diamond crystal kosher salt or freshly ground black pepper if needed. The mayo should be bright, herby, and perfectly balanced—this is the magic that ties everything together.
For extra freshness, you can pulse the herbs in a food processor briefly before mixing them into the mayo, but chopping them finely by hand ensures you don't accidentally add any herb stems, which can make the sauce bitter. The lemon juice brightens the flavors and cuts through the richness of the butter and mayo, giving the dish a refreshing finish.
Serve Warm with Herbed Mayo and Sour Cream
Transfer the fried pancakes to a paper towel-lined plate to drain any excess butter. Keep them warm in a 200°F oven while you finish frying the rest. To serve, arrange the pancakes on a platter and drizzle generously with the herbed mayo. Add dollops of the 0.25 cup sour cream around the sides for a creamy contrast. The pancakes should be served immediately—they're best enjoyed while still crispy and warm.
For an extra touch, sprinkle a pinch more freshly ground black pepper over the top just before serving. The combination of the crispy, golden pancakes with the cool, herby mayo and tangy sour cream creates a perfect balance of textures and flavors. These pancakes are ideal for brunch, a light dinner, or even as a side dish for a hearty meal. Enjoy them while they're hot!
Pro Tips For Making Ina Garten Potato Pancake
- Grate Wet, Not Dry: Russets hold more moisture than you’d think—rinse the shredded potatoes in cold water, then squeeze them hard in a clean kitchen towel to wring out excess. I learned this the hard way after making pancakes that fell apart like soggy paper. Trust me, the towel method works better than paper towels.
- Salt the Eggs: Mix the eggs with a full teaspoon of kosher salt before adding them to the potato mixture. The salt dissolves better in the eggs and distributes evenly, so you won’t end up with bland pockets. (Yes, even if the recipe doesn’t mention it.)
- Fry in Batches: Crowd the pan, and you’ll steam the pancakes instead of crisping them. Use about ¼-inch of oil and fry no more than 2-3 pancakes at a time—enough space for them to sizzle, not bubble. I skip this rule sometimes, and the results are always greasy and uneven.
- Flip Once, Flip Fast: Wait until the bottom is deep golden brown (3-4 minutes), then flip with a thin spatula and press down gently to seal. Don’t flip too soon, or they’ll stick like glue. The first flip is the most critical—get it right, and the rest goes smoothly.
Regional styles of this ina garten potato pancake
German Latkes
Ina’s version takes inspiration from traditional German latkes, where the potatoes are often mixed with onions and a touch of apple cider vinegar for tang.
For a German twist, add ½ cup finely diced yellow onion to the batter and swap the herbed mayo for a sweet mustard sauce—mix ½ cup mayo with 1 tbsp Dijon mustard and 1 tsp honey. Serve with applesauce and sour cream for a classic pairing. 🥔
American-Style Hash Browns
For a heartier, American-style take, shape the pancakes into thick, irregular wedges resembling hash browns. Press the batter firmly into the skillet to create a rustic, crispy exterior. Cook in smaller batches for 4-5 minutes per side until deeply golden.
Top with crumbled bacon and a drizzle of maple syrup for a breakfast favorite. This version is perfect for brunch or a late-night snack. 🍳
Swedish Potato Pancakes
In Sweden, räkmacka (shrimp pancakes) often use potato pancakes as a base. For a Nordic-inspired version, fold ½ cup cooked shrimp into the batter before frying. Serve with a dill cream sauce—whisk ½ cup sour cream with 1 tbsp chopped dill and a pinch of cayenne pepper.
The shrimp adds a delicate sweetness that pairs beautifully with the crispy potatoes. 🦐
Israeli Jelly Doughnut Twist
In Israel, sufganiyot (jelly doughnuts) are a staple, but you can adapt the concept here. After frying the pancakes, let them cool slightly, then slice a small pocket in each wedge.
Fill with a spoonful of jam (strawberry or apricot works best) and drizzle with melted chocolate or powdered sugar. This sweet-savory fusion is a fun brunch surprise that kids and adults will love. 🍯
Russian Draniki
Russian draniki often include garlic and chives in the batter, giving them a bold, aromatic flavor. Add 2 minced garlic cloves and 2 tbsp chopped chives to the batter for a punchier taste.
Serve with a sour cream and chive dip—mix ½ cup sour cream with 1 tbsp chopped chives, 1 tsp lemon juice, and a pinch of salt. The garlic adds depth that balances the crispy texture perfectly. 🧄
Modern Air-Fryer Adaptation
For a lighter, healthier take, use an air fryer instead of a skillet. Spray the basket with olive oil and cook the pancakes at 375°F for 8-10 minutes, flipping halfway. The air fryer creates a crispy exterior with less oil, making these pancakes a great option for weeknight dinners.
Serve with the herbed mayo and a side of roasted Brussels sprouts for a balanced meal. ⚡
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russets?
While you can substitute sweet potatoes, the texture and flavor will differ significantly. Sweet potatoes are moister and less starchy, which means your pancakes won't achieve that classic crispy exterior. For an authentic Ina Garten-style result, stick with russet potatoes—they're the gold standard for crispy potato pancakes. If you must use sweet potatoes, reduce the butter slightly and increase the flour to 0.33 cup to help absorb extra moisture.
How do I make these pancakes ahead of time?
You can prepare the pancakes up to 3 days in advance by frying them and storing them in an airtight container at room temperature. To reheat, place them on a baking sheet and warm in a 350°F oven for 10-12 minutes until crispy again. For the herbed mayo, make it fresh before serving or store it in the fridge for up to 5 days. The key is reheating properly to restore that perfect crunch!
Why are my pancakes soggy instead of crispy?
Soggy pancakes usually mean excess moisture in the potatoes. Make sure to squeeze out all the liquid using a clean kitchen towel or cheesecloth—this is non-negotiable for crispiness. Also, don't overcrowd the pan, and use enough butter (0.5 cup) to create a proper barrier between the pancakes and the skillet. Cooking them at medium-low heat ensures even browning without steaming.
Can I make these gluten-free?
Yes! Replace the 0.25 cup all-purpose flour with 0.25 cup gluten-free flour blend (like Bob's Red Mill 1:1). For extra crispiness, add 2 tbsp cornstarch to the mix. The texture will be slightly different but still delicious. Just be sure to press the pancakes firmly in the pan to help them hold their shape. The herbed mayo can remain unchanged unless you're avoiding dairy as well.
What's the best way to serve these pancakes?
Ina Garten's version shines with her herbed mayo as the star, but you can also serve them with classic toppings like applesauce, sour cream, or even a dollop of crème fraîche. For a heartier meal, add a fried egg on top or serve alongside smoked salmon. The key is balancing the crispy pancakes with something cool and creamy—just like Ina does in her recipes!