Crispy Potato Pancake (Gamja Jeon) – Potato Chip Style
How to Make Crispy Potato Pancakes Like Potato Chips
I made these for my kids as a meal replacement, but they’re also perfect as a snack or a late-night accompaniment to drinks. This simple yet delicious dish is a real ‘potato thief’! ^^
Ingredients- 2 Potatoes
- Pinch of salt
- Pinch of black pepper
- 2 slices of cheese
- 3 Tbsp Olive oil
Cooking Instructions
Step 1
First, peel the 2 potatoes thoroughly. Then, using a vegetable peeler (a mandoline slicer is also great if you have one!), carefully slice the potatoes very thinly. Aim for a chip-like thinness – this is the secret to achieving ultimate crispiness.
Step 2
Once thinly sliced, gently spread out the potato strands so they aren’t overlapping too much, resembling fine noodles. This helps ensure even cooking and crisping. Heat 3 tablespoons of olive oil in a frying pan over medium heat.
Step 3
Lightly sprinkle the thinly sliced potatoes with a pinch of salt and pepper to season them. Let the potatoes cook in the pan until they turn golden brown and crispy, about 3-4 minutes. Keep an eye on the heat to prevent burning.
Step 4
Once the bottom side is golden brown and crisp, carefully flip the potato pancake using a spatula. Cook the other side for another 2-3 minutes until it’s equally golden and delicious.
Step 5
When the potato pancake is almost fully cooked, cut the 2 slices of cheese into smaller pieces and scatter them evenly over the top of the pancake. The melting cheese will add a wonderful richness and binding element.
Step 6
Once the cheese has melted slightly and the top looks beautifully golden, turn off the heat. Carefully transfer the finished potato pancake to a serving plate. It’s best enjoyed immediately while it’s warm and wonderfully crispy!
