Yoon Yi-ryeon's Potato Julienne Pancake
A potato julienne pancake made with thinly sliced potatoes instead of grating, with 1 tablespoon of starch powder added for easy flipping and extreme crispiness.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding too much starch powder can make it sticky and chewy like a rice cake instead of crispy, so the key is to add only 1 tablespoon, just enough to lightly coat.
- If you wash the julienned potatoes in water, the potato's own starch will wash away and they won't stick together when cooking, so do not rinse off the starch and season directly with salt.
- For a variation, after one side is fully cooked and flipped, immediately top generously with pizza cheese and cover with a lid to melt it, creating a cheese potato julienne pancake.
Recommended for
- Those who find grating potatoes or settling starch water tedious.
- Those who love crispy potato dishes like hash browns or french fries.
- Those looking for a super simple 15-minute late-night snack to enjoy with a glass of beer.
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