Golden, crispy potato pancakes – a true classic of Polish cuisine that everyone knows. This dish has been known throughout the country for decades. Its origins date back to times when access to food products was limited, so people cooked with cheap and easily available ingredients: potatoes and flour. Today, many years later, potato pancakes remain immensely popular. For many people, they bring back the taste of childhood, but they can just as easily be found in restaurants and bars today. Making them at home is not difficult either – all you need are a few ingredients… But that brings up an important question: which potatoes are best for potato pancakes? Let’s find out!

Potato pancakes – which potatoes to choose?

To answer this question, we first need to understand how potatoes are classified. We’ve explained this in detail in an article about culinary types of potatoes, but in short, potato varieties are divided into three main types:

• Type A – salad potatoes, with firm flesh that holds its shape after cooking and slices easily without falling apart.
• Type B – all-purpose potatoes, medium-firm, with an average starch content.
• Type C – floury potatoes, with soft, fluffy flesh that falls apart after cooking.

These types differ mainly in starch content. Type A has the least, while Type C has the most. The more starch a potato contains, the more floury and crumbly its texture. This makes Type C ideal for dishes that require mashing – such as Silesian dumplings or Italian gnocchi. It’s also perfect for potato pancakes! The high starch content helps the grated potato mixture bind together, giving the pancakes the right consistency and crispiness.

Which potato varieties are best for pancakes?

Now that we know Type C potatoes are the best choice for potato pancakes, which specific varieties should we look for? Although it’s not the most common type, among roughly 100 potato varieties available in Poland, there are many floury options. When shopping, look for varieties such as Lady Claire, Etiuda, Gustaw, or Bryza.

It’s worth noting that although Type C is the optimal choice, some Type B potatoes also perform very well in this dish – especially those leaning closer to Type C, meaning they contain more starch. Examples include Gracja, Cekin, Tajfun, Vineta, and Ewelina.

Tips for frying the perfect pancakes

1. Avoid using young potatoes – the older, the better. While small, early potatoes are delicious for other dishes, they contain too much water and won’t produce crispy pancakes.
2. Too much flour will make the pancakes less crispy. Add as little as possible for the best flavor and texture.
3. Make sure the oil is properly heated before placing the first pancakes in the pan. If the oil is too cold, the pancakes will absorb it and become greasy instead of crisp.
4. Potato pancakes taste best right after frying – when they’re hot and crispy. After removing them from the pan, place them on paper towels to absorb excess oil. If stacked for too long, they’ll turn soft and rubbery.

Potato pancakes are a beloved staple of Polish cuisine that has become a permanent part of our food culture. To make the best, crispiest pancakes, it’s crucial to use the right ingredients. Choose Type C potatoes or Type B varieties with a high starch content. With the right choice, you’ll prepare a delicious meal that delights both in taste and texture. Thanks to these tips, the question “which potatoes are best for potato pancakes?” should no longer be a mystery.