Crispy potato pancakes are in season!
If you’ve got a couple of potatoes at home and you’re craving something crunchy and comforting, this recipe is for you.
When I’m not in the mood to cook a full meal, I simply grate some potatoes and fry them into golden Korean-style pancakes—known as gamja-chae-jeon.
They’re crispier than takeout, and believe it or not, they make the perfect beer snack or a guaranteed crowd-pleaser at any table.
Everyone who’s tried them at my place has fallen in love with that golden crunch.
Let’s dive into the recipe—and stick around till the end for more crispy potato ideas you might not have thought of!
🎥 Watch the full video here:
🛒 Ingredients (Serves 2–3)
- 2 medium potatoes
- A pinch of salt
- 1 tbsp potato starch
- 2 tbsp all-purpose flour
- Cooking oil (for frying)
👩🍳 How to Make Crispy Potato Pancakes (Gamja-chae-jeon)
1. Prep the potatoes
Wash and peel the potatoes.
Slice thinly, then julienne (cut into matchstick strips).
2. Remove moisture & season
Sprinkle a bit of salt over the shredded potatoes.
Let sit for about 10 minutes.
Then squeeze out the excess water using your hands or a clean kitchen towel.
3. Make the batter
Add 1 tbsp potato starch and 2 tbsp flour to the potatoes.
Add a little more salt to taste, and mix well until evenly coated.
4. Pan-fry
Heat a generous amount of oil in a pan.
Spread the potato mixture thin and wide, shaping into pancakes.
Pan-fry over medium heat until both sides are golden brown and crispy.
If you want them extra crispy, drizzle in a bit more oil while cooking.
When Are Potatoes in Season?
While potatoes are available year-round, there are two true peak seasons in Korea:
- Early Summer (June–August): High in moisture—perfect for boiling and steaming.
- Autumn (October–November): Rich in starch—ideal for frying and stews.
👉 For potato pancakes, autumn potatoes give a chewier, crispier texture—but honestly, they’re delicious anytime.
7 Potato Dishes You’ll Want to Try
Potatoes are incredibly versatile. Steam them, fry them, mash them—or do all three!
Here are some of my favorite ways to use them:
- Braised Potatoes – Sweet and savory, a perfect rice companion
- Potato Soup – Light and soothing, ideal for breakfast or rainy days
- Potato Salad – A lunchbox classic, perfect in sandwiches too
- Potato Cream Soup – Nutty and warm for chilly mornings
- Potato Crust Pizza – No dough needed—just thin slices of potato
- Stir-Fried Potatoes – Light, crunchy, and great as a side dish
- Potato Croquettes – Crispy on the outside, creamy on the inside
More Recipes to Try After Making Eggplant Jeon
- Making Eggplant Jeon: 1 Ingredient, 1 Pan, Endless Flavor
- Bamboo Shoot Stir-Fry Made Easy: 5 Steps + Health Benefits You Should Know
📝 Ssuang’s Daily Bite
Potatoes might just be the longest-surviving veggie in my kitchen.
Whenever I’m low on side dishes or just a bit hungry, a potato always saves the day.
So how about pulling one out of the fridge tonight and turning it into a crispy, golden potato pancake?
Simple, satisfying, and guaranteed to make dinner feel special.
Korean 
English