Homemade potato cakes are really something special. I fry them on a griddle, but an ordinary, non-stick frying pan will also do.
Peel the potatoes and run them through a meat grinder or squeeze them through a coarse strainer. Don’t use a food processor, as it will make the potato mash too sticky. Add nutmeg and 1 ½ cup of the flour. Use the rest of the flour when you roll out the dough. Run the mash through the meat grinder one more time.
Sprinkle flour on your worktop, and cut off a piece of dough the size of a clementine. Roll it out into a round and thin potato cake. If possible, use a textured rolling pin, and use plenty of flour both under and on top of the dough while rolling it out. Cook the potato cakes on a griddle until they’re nice and ”freckly”. Alternatively, a non-stick frying pan or a well-used cast iron skillet will also do.