Passover Potato Pancakes With Dill

• 2 :medium russet potatoes, peeled
• 2 :tablespoons oil
• 2 :eggs, beaten
• 1/4 :to 1/3 cup potato starch
• 1/2 :teaspoon salt
• 1/4 :teaspoon ground white pepper
• 1 :tablespoon fresh dill, minced
• 2 :tablespoon oil for frying

Preparation

1. Cut potatoes into large chunks and boil in water until soft.
2. Drain and allow to cool. Once cool, mash with 2 tablespoon oil, eggs, salt, pepper and dill.
3. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
4. Heat oil in a heavy non-stick pan over medium-high heat until shimmering.
5. Place 1/4 cup of batter at a time into the hot oil, using the back of a spatula to press flat until each pancake is no more than 1/4 to 1/3" thick.
6. Cook until golden-brown on each side (2-3 minutes per side), flipping once.
7. Place on a plate lined with paper towel to absorb excess oil.
8. Serve while hot.