Galettes de pommes de terre

03 — Method

1. Peel the 600 g (21 oz) of potatoes and coarsely grate them into a large bowl. Peel 1 yellow onion and grate it over the potatoes.
2. Put the mixture in a clean, dry towel, gather the corners and wring hard over the sink — crucial for crisp pancakes.
3. Return to the bowl and add 2 beaten eggs, 3 tbsp of flour, ½ tsp of salt, 1 pinch of pepper and 1 tbsp of parsley. Mix well with a fork.
4. Heat 3 tbsp of sunflower oil in a large nonstick skillet over medium-high heat — hot but not smoking. Drop in heaping tablespoons of the mixture, not touching.
5. Flatten each to 1 cm (⅜ in) with a flat spatula. Cook 4 to 5 minutes without moving until the edges are golden and crisp.
6. Flip carefully and cook 4 more minutes until evenly golden. Drain on paper towels.
7. Keep warm in an 80 °C (175 °F) oven while you cook the rest. Serve hot with sour cream, smoked salmon, homemade applesauce or a green salad.