Drain your mashed potatoes thoroughly and pat them dry with paper towels before chilling—excess moisture is the enemy of crispy edges and will make the pancakes fall apart during cooking.

Heat your oil to 350°F before adding pancakes; use a shallow layer (about 1/8 inch) and test with a small piece of potato mixture to ensure it sizzles immediately without burning.

Use one egg per 2 cups of mashed potatoes and add the parmesan and flour gradually while mixing—this creates the ideal binder without making the mixture too wet or tough.

Chill your mixture for at least one hour (or overnight) in the refrigerator to allow starches to set, making the pancakes hold together better and develop superior texture during cooking.

Wait until the bottom is deeply golden (3-4 minutes) before flipping once—flip only once and resist the urge to press down, which releases moisture and prevents that coveted crispy exterior.