Martha Stewart's Potato Pancake Recipe: Golden Crispy Layers With Herbed Mayo Twist

Martha Stewart’s potato pancake recipe delivers the perfect balance of golden, crispy layers and tender centers—just like the ones you’d find at a classic Jewish deli.

The secret lies in using freshly grated potatoes (no pre-shredded bags here) and a precise ratio of egg, flour, and salt that binds everything together without making them dense. I’ve made these countless times for brunch gatherings, and they’re always the first to disappear.

What sets these apart is the herbed mayo twist—a bright, tangy topping that cuts through the richness of the pancakes while adding freshness. The cooking method is straightforward but critical: medium heat, gentle pressing, and careful flipping ensure crispy edges without burning.

This isn’t just a side dish; it’s a star-worthy main that pairs beautifully with applesauce, sour cream, or even a dollop of Greek yogurt for extra creaminess.

By the time you’ve flipped the last pancake and piled them high on your plate, you’ll have a stack of golden, shatteringly crispy layers with a herbed mayo drizzle that ties everything together.

The aroma alone will have everyone at the table anticipating that first bite—crispy outside, fluffy inside, and bursting with flavor. Ready to master this classic?

These pancakes work equally well as a breakfast staple, brunch centerpiece, or even a savory snack with a side of smoked salmon. The recipe scales effortlessly, so you can make a single serving or feed a crowd. Let’s get started on creating your own deli-style perfection.

Ingredients for martha stewart potato pancake

Freshly grated potatoes and a herbed mayo twist make these pancakes crispy outside, tender inside.

The potatoes are non-negotiable—Russet is the gold standard here. Grab a box from Whole Foods or your local market, but skip the pre-shredded bags (they’re too wet). Use a box grater or food processor to get that perfect, coarse texture. Save the skins—they add great texture and flavor. If you’re short on time, Costco’s bulk potatoes are a lifesaver. Just don’t skip grating them fresh—it’s the secret to that deli-style crunch. I always grate mine right before cooking so they don’t turn brown.

No fresh dill? Dried dill at half the amount works, but it won’t be as bright. The mayo should be full-fat—Duke’s or Hellmann’s are reliable. Short on Greek yogurt? Sour cream works too, but it’s heavier. For the oil, vegetable oil is best for frying—it’s neutral and has a high smoke point. If you’re feeling fancy, add a pinch of smoked paprika to the pancake mix for a subtle kick. And trust me, the lemon juice in the mayo is worth the squeeze—it cuts through the richness perfectly.

Keep the grated potatoes in a bowl of cold water while you prep—it washes off excess starch and keeps them from browning. These pancakes reheat beautifully—350°F for 10 minutes in the oven brings them back to crispy perfection. Store leftovers in an airtight container for 3-4 days. I like to freeze half the batch right after cooking—just thaw and crisp up in a skillet. The herbed mayo keeps for 5 days in the fridge, but I always make a fresh batch when I’m serving them up.

Step-by-step instructions for Martha Stewart's potato pancake recipe

Here's how to achieve Martha's signature golden layers and herbed mayo twist.

Start by peeling the 3 lb russet potatoes and using a box grater to shred them into fine, uniform strands. I like to use a food processor with the shredding attachment for consistency—it gives you that perfect texture Martha prefers. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial because excess water makes the pancakes gummy instead of crispy.

Transfer the squeezed potatoes to a large bowl. Add the 2 whole large eggs, breaking them in gently to avoid excessive air incorporation. Stir in the 0.5 cup all-purpose flour, 1.5 teaspoons kosher salt, and 0.5 teaspoon ground black pepper. Mix just until combined—don't overwork the batter. The mixture should hold together when pressed but still look slightly shaggy. Let it rest for 10 minutes while you prepare the frying setup. This resting time helps the flour absorb any remaining moisture and creates a better binding structure.

While the potato mixture rests, combine the 0.5 cup mayonnaise with the 0.25 cup finely chopped fresh dill and 0.25 cup finely chopped fresh chives in a small bowl. Stir in the 1 tablespoon freshly squeezed lemon juice and 0.25 cup plain full-fat Greek yogurt. The yogurt adds a lovely tangy brightness that balances the richness of the mayo. Taste and adjust seasoning with additional salt or pepper if needed. Set this herbed mayo aside—it'll be your finishing touch later.

This is where Martha's twist really shines. The yogurt prevents the mayo from being too heavy, and the fresh herbs add a vibrant pop of flavor that complements the crispy pancakes perfectly. I like to make this ahead and let the flavors meld for 30 minutes if possible—it makes a noticeable difference in the final taste.

Heat 1.5 cups vegetable oil in a large skillet over medium heat until it reaches 350°F. You'll want to use a deep, heavy skillet for even heat distribution—this prevents hot spots that can burn your pancakes. Test the oil by dropping in a small piece of potato; it should sizzle and float immediately. If it sinks or bubbles excessively, the oil isn't hot enough.

Using a ¼-cup measure, scoop portions of the potato mixture and carefully drop them into the hot oil. Flatten each pancake slightly with a spatula to create even thickness. Fry for 3-4 minutes per side until golden brown and crispy. I press down gently on the pancakes during the first minute of frying—this prevents them from curling and ensures even contact with the hot oil. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Work in batches to maintain the oil temperature.

Keep the fried potato pancakes warm in a 200°F oven while you finish the batch. For serving, spread a generous dollop of the herbed mayo on each pancake. The warm pancakes will melt the mayo slightly, creating a luscious coating. Serve immediately with the 0.5 cup unsweetened applesauce on the side. The applesauce cuts through the richness of the pancakes and adds a lovely contrast in texture and temperature.

Here's the thing—Martha's secret to perfect potato pancakes lies in the crispy exterior and fluffy interior. The key is maintaining that exact oil temperature and not overcrowding the pan. Each pancake should have a deep golden brown crust that gives way to a tender, slightly crispy center. Serve with extra herbed mayo if you're feeling indulgent, but I promise the applesauce will keep things balanced.

Troubleshooting your martha stewart potato pancake

Oil Too Hot?

If your pancakes brown too quickly on the outside but stay raw inside, your oil is likely too hot. The ideal temperature is 350°F—use an instant-read thermometer like the Thermoworks Thermapen to check.

If the oil smokes excessively or pancakes burn within 1 minute, reduce heat to medium-low and let it stabilize. I’ve found that vegetable oil maintains temperature better than olive oil for this recipe.

Pancakes Too Dense?

Overmixing the batter or using pre-shredded potatoes (which contain excess moisture) causes dense pancakes. Always grate potatoes fresh and mix just until combined—no more than 10 gentle stirs.

Let the batter rest for 10 minutes before frying to allow flour to absorb moisture. If your mix feels too wet, add 1 extra tablespoon of flour.

Sticking to Pan?

Pancakes sticking usually means the oil isn’t hot enough or the pan lacks sufficient fat. Ensure your skillet is properly heated and add 1 extra tablespoon of oil between batches. I swear by a 12-inch cast iron skillet—it retains heat better than nonstick pans.

If sticking persists, lightly grease the pan with a paper towel dipped in oil before adding pancakes.

Uneven Cooking?

Hot spots in your pan create unevenly cooked pancakes. Use a heavy-bottomed skillet for even heat distribution, and avoid overcrowding—leave 1-inch gaps between pancakes. If one side cooks faster, reduce heat to medium-low and cook in 30-second intervals per side.

A spatula with a thin, flexible blade helps press pancakes gently for even contact.

Herbed Mayo Separating?

If your herbed mayo separates, it’s likely due to temperature fluctuations. Keep all ingredients at room temperature before mixing, and avoid adding cold ingredients (like straight-from-fridge yogurt). For extra stability, whisk in ½ teaspoon Dijon mustard to the mayo mixture.

Store any unused herbed mayo in an airtight container in the fridge for up to 5 days.

Leftovers Not Crispy?

Reheating potato pancakes in the microwave kills their crispiness. Instead, place them on a baking sheet and heat at 375°F for 5-7 minutes until golden and crispy again.

For extra crunch, add 1 teaspoon of oil to the pan before reheating. Store leftovers in a single layer in an airtight container to prevent sticking.

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