Potato Griddle-Cakes

These cakes are best made fresh, as grated potatoes oxidize quickly and the batter loses its light texture when stored. However, you can peel the potatoes up to 2 hours ahead and hold them whole in cold water in the refrigerator. Grate and cook just before serving.

Store cooked griddle-cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes to restore crispness, or reheat in a skillet with a small amount of butter over medium heat for 2-3 minutes per side.