Herbed Potato Pancakes

Instructions

1. 1

   Peel the Yukon gold potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

2. 2

   In a large mixing bowl, combine the grated potatoes, eggs, all-purpose flour, chopped parsley, chopped chives, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

3. 3

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

4. 4

   Scoop about 1/4 cup of the potato mixture for each pancake and flatten gently in the skillet. Cook 3–4 pancakes at a time, depending on the size of your skillet.

5. 5

   Cook the pancakes for 3–4 minutes on each side, or until golden brown and crisp. Add the remaining tablespoon of olive oil as needed for additional batches.

6. 6

   Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.

7. 7

   Serve the herbed potato pancakes warm, garnished with extra herbs if desired.