Do you love generous potato pancakes? Do you enjoy comforting yourself with a hearty little dish? Then this recipe is perfect for you. Coming from an Alsatian region close to Switzerland, I already knew and loved the good old Swiss rösti—crispy and golden. But during an evening at a Slovak colleague’s place, I discovered another gem of the genre: Zemiakové Placky.
A Slovak version of grated potato pancakes, more finely shredded, more delicate, but just as delicious. Their slightly crispy outside and soft interior are achieved through a clever mix of natural starch and a bit of flour. And to top it all off, he’d add on top of the pancake a cheese that packs a punch: Olomoucký Tvarůžky, both tangy and melty. A true flavor bomb.
Here’s the recipe:
Ingredients
- 4 potatoes
- 1 egg
- 1 tsp marjoram or oregano (majoránka)
- 2–3 cloves of garlic
- 1 onion
- Ground pepper to taste
- 1 tbsp fine flour
- 1 tsp salt
- Oil
Optional:
- Smoked or sweet paprika
- Olomoucký Tvarůžky (strong-smelling, sharp cheese – can be replaced with Gorgonzola or French Munster / Epoisses) or Sour cream
- 1 onion to grate
Instructions
- Grate the cleaned potatoes finely and remove as much water as possible. Keep at least the starch (you can recover it from the water released after grating, the solid part at the bottom can be used).
- Peel and finely grate the garlic (the onion as well if you add it)
- Add the egg, salt, marjoram/oregano, pepper, garlic and paprika.
- Then add the flour to get a batter that holds together (starch alone may be enough). If the potatoes have released a lot of water, try removing it with a spoon rather than adding too much flour.
- Mix everything well and taste to check if the salt level is right.
- Shape a pancake with the batter in hot oil or homemade lard and fry on both sides until nicely golden.
- Add the cheese and let it melt as you flip the first side while it's still hot and crispy.
- Serve immediately (put cream on top if you did not add any cheese on it 🙂 )!
Just one thing left to say: Dobrú chuť! (Bon appétit in Slovak).
Zemiakové Placky are one of the many little treasures Slovak cuisine offers around the humble potato. Simple, filling, and endlessly adaptable—whether as a cozy winter side or a full meal topped with cheese, sour cream, or fresh herbs. It’s the kind of recipe that sits right at the intersection of tradition and shared memories around the table. One to keep close… and make often.