Potato pancakes revolution: No frying needed for this easy recipe

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 definitely a "zero waste" dish. Do you have leftover potatoes from dinner? You can quickly prepare them for another meal. 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 different ways, just like traditionally prepared pancakes. They are a good addition to meat sauce, but they 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 these pancakes in the oven for just 20 minutes at 400°F. 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 for a moment 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 not-too-thin pancakes—season with salt, pepper, and your favorite spices. Paprika in various forms, Provencal herbs, or even a bit of curry will work great here. Place in an oven preheated to 400°F and bake for about 20 minutes until they become crispy.