Fried Mandolined Potatoes

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summary: hash browns, latkes and/or potato pancakes recipe; Benriner mandoline guard; (click on image to see more photos and larger views)

rosti When I was putting together the post about mandolining radishes for radish butter, I was amazed to see that I have never reported about how we make our version of hashbrowns/potato pancakes/latkes.

Because a mandoline is perfect for cutting the potatoes!

We love potatoes prepared this way! If we add an egg and a bit of flour to the mandolined potatoes, we call them latkes or potato pancakes. If we don’t add the egg and flour and serve them for breakfast, we call them hash browns. If we serve them for dinner, we call them rosti.

Whatever they’re called, they’re delicious!

For the hashbrowns/rosti, we simply mandoline the potatoes, salt and pepper them and fry them in oil. For the latkes/potato pancakes, we add an egg and a bit of flour. Not terribly tricky or complicated, is it? But the flavour and texture is spectacular.

Rosti are great for a special dinner of a grilled chop with a wine reduction. They are equally great for breakfast (but call them hash browns because it’s probably wrong wrong wrong to serve rosti for breakfast). We like them with eggs, bacon and toast (yes we’re extravagant that way). Or on their own with yoghurt and caramelized onions. Or with apple sauce….

No doubt, latke officianados will scoff when they see what we call latkes. But trust me, they are wonderful!! And they aren’t nearly as gummy as some of the latkes I’ve had in Jewish delis. Maybe gumminess is de rigeur for correct latkes, but we don’t care. We’d rather have our incorrect non-gummy latkes.

potato pancakes I confess that I have never mandolined potatoes. I really do manipulate T into operating the mandoline whenever I can. The blade terrifies me and the Benriner guard is on the small side, designed for delicate Japanese hands.

I know. That makes zero sense. I’m the one with the right size hands for the Benriner. But where there’s fear, there are accidents. So it’s MUCH better for T to do the mandolining. Besides, why else would his nickname be “Il Cotello”?! (Here is the real reason for the name.)

So… here’s what T does to make these wonderfully lacy potatoes:

Fried Mandolined Potatoes
Latkes-ish : hash browns

Hash Browns

  • 4 Med-Large Yukon Gold Potatoes *
  • vegetable oil
  • seasalt and pepper


  1. Mandolin the potatoes into shoestrings (use the blade that looks like a medium fine toothed comb); use the guard when mandolining! Put the potatoes into a bowl of cold water and gently swish them around to remove some of the starch. Do this a couple of times until the water is clear. Put the potatoes in a colander to drain well. (You want them to be relatively dry.)
  2. Because there is no egg or flour to bind the mixture together, the potatoes won’t really form into pancakes, so just put them in a relatively thin layer into a cast iron pan or griddle that has been liberally coated with hot oil. After the bottom layer is golden, they tend to hold together a little better and can be turned with a decent egg lifter.
  3. Heat oil in a cast iron pan or flat skillet. Form the potatoes into pancakes and fry on a flat surface til golden brown on both sides.
  4. Same ingredients as above but omit the egg and flour. Make sure to use the guard when slicing the potatoes!!

Serve with grilled chop. Or bacon and eggs. Or….



  1. Same procedure as above with the following additions: after mandolining, rinsing and putting the potatoes in a colander (use the guard when mandolining!), put the potatoes into a bowl. Use your hands to mix in flour and egg.
  2. Heat oil in a cast iron pan or flat skillet. Form the potatoes into pancakes and fry on a flat surface til golden brown on both sides.

Serve with plain yoghurt and/or apple sauce.


* We usually use Yukon Gold potatoes, but any good baking potato will work. If you decide to cut the recipe in half, don’t bother trying to use half an egg. Just throw in the whole thing; it’s not going to make that much difference.

Can this be true?! Have I never posted about scalloped potatoes, except by the rather small mention last Easter?! They are a staple for us in the winter! As soon as the leaves start turning, I must remember to bring the camera out just before dinner so I can rave about them with photos!


It drives me crazy that Firefox keeps telling me that “mandoline” is misspelled. And I began to doubt myself. But the pocket Oxford dictionary beside the desk has reassured me that both “mandolin” and “mandoline” are correct. :-)


This entry was posted in food & drink, posts with recipes, vegetables, vegetarian on by .

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2 responses to “Fried Mandolined Potatoes

  1. MyKitchenInHalfCups

    Great story on how T got his name.
    Your right it’s spelled both ways.
    I love the mandoline and am constantly finding new uses for it.
    I used it yesterday to slice the eggplants from my garden!
    LOVE these potatoes, just the thing I do!


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