The key to crispy potato pancakes is removing the starch-released water from the grated potatoes. Letting the squeezed-out potato liquid sit for a minute allows the starch to settle at the bottom of the bowl. This starch can be carefully added back into the potato mixture to help with binding without reintroducing excess water.

Storage Tips

Cooked potato pancakes are best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a single layer on a baking sheet in a 375°F (190°C) oven for 10-15 minutes to restore crispiness. Microwaving is not recommended as it will make them soft. Uncooked potato mixture should be used immediately as it will discolor and release more water if stored.