Wash 2-3 starchy potatoes under cool running water and peel them.

Grate the peeled potatoes finely using a box grater or food processor.

Grate 1 medium onion and squeeze out excess moisture.

In a mixing bowl, combine the grated potatoes and onion, then add flour, salt, white pepper, smoked paprika, and egg. Mix well.

Drain excess liquid from the mixture, retaining the potato starch at the bottom, and fold it back into the batter.

Heat about ½ inch of cooking oil in a skillet over medium-high heat until shimmering.

Spoon the batter into the skillet and flatten gently. Fry for 3-4 minutes until golden brown, then flip and cook an additional 3-4 minutes.

Remove cooked pancakes and place on a wire rack to drain excess oil. Sprinkle with sea salt and garnish with chives. Serve hot.