2 cups grated russet potatoes, about 1Z\x pounds1 medium onion, grated¼ cup half-and-half2 eggs, beaten2 tablespoons all-purpose flour1 teaspoon kosher saltDash freshly grated black pepper1 teaspoon baking powder2 tablespoons chopped fresh parsley¼ cup vegetable oil, more if neededTwist the grated potatoes in a towel to squeeze out every drop of water. Heat the half-and-half over medium-high heat until hot. Pour the half-and-half over the potatoes in a bowl, then add the beaten eggs. Sift together flour, seasonings and baking powder, then blend into the potato mixture. Add the chopped parsley.Heat about 1 to 2 inches of oil in a heavy skillet until hot. By hand, form thin pancakes, place in pan and fry on both sides until golden brown. Drain on paper towels.Makes about 8 to 12 pancakes.