Potato pancakes reinvented: The easy way to waste less and enjoy more

Recently, I wrote about pancakes with cottage cheese. Today, I have an idea for even simpler potato pancakes made from cooked potatoes. Their preparation is straightforward. We have two suggestions.

Potato pancakes are a "zero waste" dish. Do you have leftover potatoes from dinner? You can quickly prepare them for dinner. You can make them even when the fridge is empty because you only need a few ingredients. It's also a good idea to plan such pancakes. In that case, just cook more potatoes the day before.

Potato pancakes made from previously cooked vegetables impress primarily with their simplicity of preparation and taste. They melt in your mouth and can be served in many ways, like traditionally prepared pancakes. They are an excellent addition to meat sauce but can also be served with smoked salmon and sour cream.

The recipe for pancakes from previously cooked potatoes is quite intuitive. Start by passing the vegetables through a ricer, then add an egg, a bit of buttermilk, and flour. Just enough so the batter is thick enough to be spooned. Don't have time for frying? You can also bake such pancakes in the oven for 20 minutes at 200°C. They will be much more diet-friendly.

An even simpler way? Scrub the potatoes thoroughly and cook until soft. If the skin is thick, you can peel them beforehand. After cooking, drain them and set them aside to cool slightly. When they are no longer hot but still warm, take them out of the pot and place them on a baking sheet lined with parchment paper. Using a fork or glass, mash the potatoes to create pancakes that are not too thin—season with salt, pepper, and your favourite spices. Paprika in various forms, Provencal herbs, or even a bit of curry will work great here. Place in an oven preheated to 200°C and bake for about 20 minutes until they become crispy.