Potatoes are gluten-free, making them safe for those with gluten sensitivities. They contain no harmful saturated fats or cholesterol, and instead, they are packed with valuable nutrients. For instance, 100 grams of potatoes provide about 20 milligrams of ascorbic acid—more than what you’d find in citrus fruits. A 150-gram potato can fulfill 15% of your daily vitamin C requirement. Plus, thanks to their low glycemic index, potatoes don’t cause sharp spikes in blood sugar levels after consumption.
Ingredients (for 4 servings): 400 g potatoes, 300 ml milk, 1 cup (250 ml) flour, 2 eggs, 4 tablespoons sunflower oil (plus a little for greasing the pan), 1 clove garlic, fresh herbs (green onions or parsley) – ½ bunch, 1 teaspoon sugar, 1 teaspoon salt, sour cream (for serving) – optional.
Peel the potatoes, cut them into pieces, and place them in a pot. Cover with water and bring to a boil. Once the water is boiling, reduce the heat, add salt, and cook the potatoes for about 20 minutes until tender.
Drain the water and mash the cooked potatoes into a puree. Add the pressed garlic, salt, and sugar. Mix well, then pour in the milk and stir again. Add the eggs to the puree and mix for the third time.
Pour the sunflower oil into the potato mixture and add the sifted flour. Whisk the potato batter until it reaches a smooth consistency. Chop the washed and dried herbs. Grease the pan with oil and heat it up—it should be hot for frying the pancakes.
Using a ladle, pour the potato mixture into the pan and spread it evenly in a circular motion. Fry the thin potato pancakes over high heat, immediately sprinkling them with herbs.
Flip each pancake once it’s golden brown. Before cooking the next pancake, grease the pan with oil.
Tip
When making the pancakes, the milk should be added to the potato puree while it’s hot. Heat the milk while stirring, and turn off the heat before it reaches a boil.