Grate the peeled potatoes and onion on the coarse side of a grater into a large bowl, ensuring the strands remain long and even.
Lightly salt the mixture, stir well and leave it to rest for 2–3 minutes so the vegetables release excess moisture.
Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth until the mixture feels noticeably drier.
Return the squeezed vegetables to the bowl, add the egg and mix thoroughly until everything is evenly coated.
Sprinkle in the flour, season with black pepper and fold in the finely chopped herbs until the mixture becomes cohesive and holds its shape.
Heat a thin layer of vegetable oil in a frying pan over medium heat until it begins to shimmer and sizzle gently.
Spoon small portions of the mixture into the pan and flatten each one slightly with the back of the spoon to form even pancakes.
Fry the pancakes on both sides until they become golden and crisp, working in batches to avoid overcrowding the pan.
Transfer the cooked pancakes to a plate lined with kitchen paper to absorb any excess oil.
Serve the pancakes hot with sour cream or your preferred dipping sauce for the best flavour and texture.