Wash and peel the potatoes. Slice them thinly and arrange the potato slices evenly on a cutting board. Then cut the slices into thin strips. Alternatively, you can use a grater with the smallest blade for finely shredded potatoes.

Do not wash the potato strips after cutting to retain the starch, which helps the pancakes hold together.

Put the potato strips in a plate. Add 1 teaspoon of salt and 1 teaspoon of chicken bouillon (or Chinese five-spice powder). Mix well with your hands to ensure the seasoning is evenly distributed.

Pour 2 tablespoons of cooking oil into a pan and heat on low.

Add the seasoned potato strips to the pan, spreading them evenly with your hands. Press them flat with a spatula to form a pancake.

Cook without flipping until the bottom has set and turned golden brown.

Once set, flip the pancake and cook the other side until golden brown as well.

The pancakes should be crispy on the outside and soft on the inside. Cut them into bite-sized pieces and serve them hot with your favorite dipping sauces, like sour cream, ketchup, or soy sauce.