Grate the peeled russet potatoes using a box grater or food processor. Place in a clean towel and squeeze out as much moisture as possible. This step is key for crisp cakes.

In a large mixing bowl, combine the grated potatoes, egg, flour, minced onion, salt, pepper, and garlic powder. Mix until well combined.

Form the mixture into triangle-shaped cakes about ½ inch thick. You can use a cutter, shape them by hand, or stick with round patties if preferred.

Heat about ½ inch of oil in a skillet over medium heat. Fry the cakes in batches, 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Enjoy immediately with ketchup, ranch, or your favorite dipping sauce!