Crispy Baked Potato Pancakes
Golden and crispy on the outside while soft and chewy inside, these easy potato pancakes require just one potato and simple starch for a satisfying snack.
Potato pancakes are a beloved treat that transforms simple, everyday ingredients into something truly crave-worthy. Rich in dietary fiber and Vitamin C from the potatoes, this baked version uses a clever fork-pressing technique to achieve an extra-crispy exterior without deep-frying. Pair them with a dollop of tangy ketchup for a delicious bite that adults and children alike will adore.
Ingredients
- 1 whole potato
- 30 g starch
- to taste cooking oil
- to taste ketchup
Instructions
- 1Peel the Potato
Hold the raw potato firmly and use a vegetable peeler to strip away the skin completely, revealing the clean flesh underneath.
Tip: Make sure to remove all the skin and any blemishes or eyes on the potato for a smooth texture. - 2Slice the Potato
Place the peeled potato on a cutting board and use a kitchen knife to slice it crosswise into thick, even rounds.
Tip: Cutting the potato into uniform slices ensures that all pieces cook and steam evenly in the next step. - 3Steam the Potato Slices
Arrange the potato slices neatly in a single layer inside a steamer basket placed over a pot of water, then cover and steam until fully cooked and tender.
Tip: Steaming is preferred over boiling because it prevents the potato from absorbing excess water, keeping the dough easier to bind later. - 4Mash the Steamed Potatoes
Transfer the hot steamed potato slices into a mixing bowl and use a handheld mashing tool to thoroughly break them down into a smooth, lump-free consistency.
Tip: Mash the potatoes while they are still hot so they break down easily and achieve a smooth texture. - 5Add Starch and Mix
Measure out the starch and add it directly into the bowl of mashed potatoes, then use chopsticks or a utensil to incorporate everything together.
Tip: Mix the starch in thoroughly while the mixture is warm to help create a cohesive and chewy dough texture. - 6Knead into Dough
Use gloved hands to firmly press and knead the potato and starch mixture until it comes together into a smooth, pliable, and non-sticky dough.
Tip: Knead just until combined and smooth; over-working the dough can affect the final texture. - 7Roll the dough into balls
Take a small portion of the non-sticky potato dough and roll it between your hands or on a plate to form a uniform, smooth round ball.
Tip: Keep the ball sizes consistent so that all the potato pancakes bake evenly in the oven. - 8Press into small pancakes
Take each rolled ball of potato dough and gently press it down by hand to flatten it into a small, even round pancake shape.
Tip: Flatten them to an even thickness to ensure they achieve a crispy exterior and soft interior. - 9Stamp decorative lines with a fork
Arrange the flattened potato pancakes on a baking tray lined with parchment paper. Take a fork and gently press the tines into the surface of each pancake to create a neat decorative pattern of parallel lines.
Tip: Do not press too hard with the fork, or you might tear the delicate potato dough surface. - 10Spray cooking oil on top
Hold an oil spray bottle and evenly mist a fine layer of cooking oil across the tops of all the patterned potato pancakes on the baking sheet.
Tip: A light oil spray helps the surface turn golden brown and extra crispy during the baking process. - 11Bake in the oven
Carefully slide the baking tray loaded with the oil-sprayed potato pancakes into a preheated oven. Bake at 200 degrees Celsius for 20 minutes until they become fragrant and crispy.
Tip: Make sure the oven is fully preheated to 200 degrees Celsius beforehand for the best crispy texture.
