6 medium potatoes
Salt and pepper
1 small onion
1 teaspoon ground thyme
1 large egg
1/4 teaspoon baking powder
2 tablespoons flour
Vegetable oil, for frying
Set up a bowl of cold salted water. Peel the potatoes and as you peel them, put them in the bowl of salted water. Drain the potatoes, grate them and place them in a sieve set over another bowl. Let them drain over the bowl, collecting all of that liquid for a good 20-30 minutes. Press on the potatoes to get out more liquid.
Transfer the grated potatoes to a bowl. Slowly pour the water out of the bowl that was under the strainer until you can see the potato starch that’s collected in the bottom. Save the starch and add it to the grated potatoes. Grate the onion into the bowl of potatoes and season the mixture with salt, pepper and thyme.
Pre-heat the oven to 275°F. Place a wire cooling rack in a baking sheet.
Beat the egg with the baking powder and flour. Pour over the potatoes and stir to combine. In a large skillet, heat a thin layer of vegetable oil over medium to medium-high heat. Add 1/4 cup batter per pancake and cook until nicely browned on both side. Keep the pancakes warm in the oven as you make more pancakes.