Grated Potato Pancake

Makes 12 servings

This large pancake is fun to serve to a large gathering — you just cut it into cake-like wedges — and it’s not greasy. Another plus: You can prepare it ahead of time and reheat before serving.


4 large Idaho baking potatoes

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Kosher salt

Freshly ground black pepper

4 tablespoons vegetable oil


Peel and quarter the potatoes. If you are not grating them immediately, place them in a bowl of cold water to prevent discoloration.

Using the medium grating attachment of a food processor, grate the potatoes coarsely. Place in a dish towel and wring dry to remove the liquid. Transfer to a bowl. Season well with salt and pepper.

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet. Add the potatoes, patting them down firmly with a spatula to flatten them and even out the edges. Cook over medium-high heat for about 8 minutes, until the bottom is golden.

Invert the pancake onto a plate and add the remaining 2 tablespoons of oil to the skillet to heat. Slide the pancake back into the skillet. Pat it down again with the spatula and cook for another 8 minutes, or until the underside is golden.

Invert onto a platter and cut into the desired number of slices.