Step 1

Peel the potatoes and pat them dry with a paper towel to remove any extra moisture. Using the zester side of a box grater, finely grate the potatoes (photo of the grater in the text above). Alternatively, use a powerful smoothie maker or food processor to blitz raw potatoes into fine paste).TIP: If any liquid pools on top, spoon it off. If you're using very watery potatoes, you may need to drain them through a fine sieve.

Step 2

In a large mixing bowl, combine the grated potatoes with an egg and a generous pinch of salt. Mix well. TIP: if your potatoes have lower starch content, add a tbsp of potato or corn starch.

Step 3

Heat a good glug of vegetable oil in a large frying pan over medium heat. Scoop a heaping spoonful of the potato mixture for each pancake and gently place it into the hot pan. Let them fry undisturbed for about 2 minutes to develop a crispy base. (Resist the urge to flip too soon, or they might stick or fall apart.)

Step 4

Flip the pancakes and fry for another 2–3 minutes, until both sides are beautifully crispy and golden brown. Add more oil as needed between batches.

Step 5

Serve immediately with a dollop of sour cream or Farmer's Cheese Dip for the ultimate comfort food experience.

Step 6

Making a big batch? Keep the pancakes warm by arranging them in a single layer on a baking sheet and placing them in a low oven until ready to serve.