Potato Pancakes with Dill and Garlic Yogurt Sauce

Jump to Recipe·Print Recipe

Potato pancakes are a satisfying meal or side dish that will bring joy to any dinner table. These potato pancakes have a crispy exterior and fluffy interior. They are easy to make and are delicious with this creamy dill and garlic yogurt sauce.

Why You'll Love Potato Pancakes

Potato pancakes are a versatile dish that is perfect for any occasion. Not only do they make a great side dish, but you can also use them as the main course of your meal. They’re easy to make with a few basic ingredients, so you can whip up a batch in no time at all. Plus, potato pancakes work well with a variety of toppings, such as this creamy dill and garlic yogurt sauce, basic sour cream, or applesauce—giving you endless options for flavor combinations.

Is this Recipe Healthy?

Yes, this recipe for potato pancakes is healthy. The potatoes and onion provide fiber, vitamins, and minerals and help you meet your daily intake of vegetables. The eggs supply protein, vitamins, and minerals. The garlic and parsley are excellent sources of antioxidants. Greek yogurt adds probiotics to support gut health as well as additional protein. All together, this dish is a healthy, nutrient-dense option.

How to Make Potato Pancakes

Prep the veggies:

Peel the potatoes.
Peel and dice the onion.
Peel and mince the garlic clove.
Finely chop the parsley.

Make the pancakes:

Place the box grater in a bowl. Grate the potatoes on the side of the grater with the biggest holes.
Add some water to the bowl and drain it well. Repeat this until the drained water runs clear.
Add some salt to the grated potatoes and let them sit for 5 minutes to release more of their water. Then squeeze the potatoes and drain them well.
Whisk the 2 eggs and add them to the drained potatoes. Add the diced onion, chopped parsley, salt, and pepper. Mix well.
Add the white flour to the potato mixture. Mix until all the flour is incorporated.
Heat a bit of the olive oil in a pan on medium-high. Portion a couple of spoonfuls of the batter to form the pancake. Cook for 2 to 3 minutes on medium-high. Flip the pancake and cook on the other side for 1 more minute. Repeat until all the batter is used.

Prepare the dill and garlic yogurt sauce:

In a small bowl, combine the Greek yogurt, dried dill, minced garlic, and a bit of salt. Mix to combine.
Serve the potato pancakes with a bit of the dill and garlic yogurt sauce.

Tips & Variations for Potato Pancakes

To make the best potato pancakes, follow these tips and try these variations.

Start with fresh potatoes.
Wash the grated potatoes to remove the funky flavor that the starch gives. It’s optional, but I find it improves the final flavor of the pancakes.
Make sure the potatoes are completely drained of excess liquid before frying them. This will help ensure that they have a crispy texture and will prevent the potatoes from sticking to the pan while they are frying.
Substitute butter for the olive oil for a richer taste. Of course, olive oil is the healthier option.
Add any combination of herbs, such as dill, rosemary, chives, thyme, or oregano, to the potato mixture before frying. Each herb brings its own unique flavor profile to the dish, so feel free to experiment.
Use sweet potatoes in place of regular potatoes for a sweeter flavor profile.
Mix other vegetables into the batter, such as zucchini, carrots, or spinach, for added nutrition and flavor.
For a more savory version, try adding diced smoked salmon, shredded cheese, or chopped nuts before cooking.
For a spicier kick, substitute some of the potatoes with jalapenos or add chili powder to the batter.

More Potato Recipes

Potato Pancakes FAQs

What can I use if I don't have a box grater to grate the potatoes?

You can use a food processor or blender to shred potatoes, or a mandolin slicer can create thin slices of potato that you can further slice down to shreds. You may also consider using a hand-held grater, vegetable peeler, or sharp knife to cut potatoes into small pieces.

Is this recipe gluten free?

This recipe is not gluten free because it contains flour. You can substitute your favorite gluten-free flour, such as almond flour or coconut flour. Almond flour will add a subtle nutty flavor, and coconut flour will add a mild sweetness.

How do I store leftover potato pancakes?

These pancakes are best right after being made. But if you have leftovers, store them in the fridge in a sealed container for up to 4 days. You can also store the dill and garlic yogurt sauce for up to 4 days.

Bottom Line

Potato pancakes are an easy and versatile dish. They are the perfect combination of grated potato, egg, onion, and seasonings. The addition of the dill and garlic yogurt sauce adds a bit of zing to this classic recipe. Now bust out your frying pan and get cooking.

Potato Pancakes with Dill and Garlic Yogurt Sauce

Print Recipe

Easy and delicious potato pancakes with a crispy exterior and super delicious taste. Serve with a garlic yogurt sauce for the perfect satisfying bite.

Author: LINDSAY DELK
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 servings 1x
Category: Breakfast, light lunch
Cuisine: International

Ingredients

Scale

2 big potatoes or 4 medium-sized.
½ white onion
2 eggs
1 cup white flour
1 garlic clove
a bunch of fresh parsley
1 teaspoon salt
1 teaspoon onion powder

For the sauce:

1 cup greek yogurt
½ teaspoon black pepper
1 teaspoon dried dill
½ teaspoon salt (or to taste)

Instructions

Prep the veggies:

Peel the potatoes.
Peel and dice finely the onion
Peel and mince finely the garlic clove
Chop finely the parsley.

In a bowl, place the box grater and grate the potatoes with the biggest setting.
Add some water to the bowl and drain it well, repeat until the water runs clear.
Add some salt to them and let them sit for 5 minutes so they can release a bit more of their water. Squeeze and drain them well.
Whisk the two eggs and add them to the drained potatoes. Add the diced onion and chopped parsley and salt and pepper. Mix well.
Add the white flour to the pancake mix and mix again until all is incorporated.
In a pan add a bit of olive oil and portion a couple of spoons of the batter to form the pancake. Let cook for 2-3 minutes on medium-high. Flip and cook on the other side for 1 more minute. Respite with all the batter until all the pancakes are done.
For the sauce:

In a small bowl combine the greek yogurt, a bit of salt, dried dill, and minced garlic. Mix to combine.

Serve the potato pancakes with a bit of the dill and garlic yogurt sauce.

Notes

Washing the grated potatoes will remove the funky flavor that the starch gives. It’s optional but I find it impacts massively the final flavor of the pancakes.

You can use butter for a richer taste instead of olive oil.

These pancakes are best right after being made, but if there will be any leftovers, store them in the fridge in a sealed container. Same with the yogourt sauce. Both are good for up to 4 days.