Start by washing and peeling your Yukon Gold or Russet potatoes. After peeling, use a grater or food processor to shred them into thin pieces. Put the shredded potatoes into a large bowl of cold water to rinse off extra starch. This helps keep the pancakes crispy. Let them sit in the water for a few minutes, then drain.

Place the drained potatoes on a clean kitchen towel or cheesecloth. Wrap them up and squeeze hard to get rid of as much water as you can. This step is very important because too much water will make the pancakes soggy. Take your time to make sure the potatoes are dry.

Put the dry shredded potatoes into a clean bowl. Add grated onion, eggs, salt, pepper, and any other seasoning you like. Mix everything well so the ingredients are evenly spread and stick together.

Put your frying pan or cast-iron skillet on medium heat and add a good amount of duck fat. Let the fat melt and heat up until it looks shiny, but don’t let it smoke. Hot oil is important for making your potato pancakes crispy and golden without burning them.

Take small scoops of the potato mix and shape them into thin, flat circles with your hands. Carefully place each one into the hot pan, making sure not to overcrowd it. Cook each pancake for about 3-4 minutes on each side, until they turn golden brown. Use a spatula to flip them gently so they don’t break.

When the pancakes are ready, move them to a plate lined with paper towels. The paper towels will soak up any extra fat, keeping the pancakes crispy. Serve right away while they’re hot, with toppings like sour cream, applesauce, or chives. Enjoy your crispy potato pancakes!