Grate & Drain – Grate potatoes (and optional onion). Place in a clean tea towel and squeeze out as much liquid as possible until dry to the touch.
Mix the Batter – In a large bowl, combine grated potato, flour, garlic powder, thyme, baking powder, egg yolk, salt, and pepper. Stir until evenly mixed.
Preheat Pan – Heat a nonstick or cast iron skillet over medium with a thin layer of olive oil. Test heat by dropping in a small bit of mixture—it should sizzle.
Shape & Fry – Scoop 3–4 tablespoons of mixture per fritter into the pan. Press lightly to flatten. Cook 3–4 minutes per side until golden brown and crisp.
Drain & Serve – Transfer cooked fritters to a paper towel-lined plate. Serve hot with sour cream, aioli, or applesauce.
