Scrub the potatoes, peel if desired, and coarsely grate them. Place the grated potatoes on a cloth and press to remove excess water.
In a bowl, add the grated potatoes, onions, parsley, eggs, flour, and seasonings. Mix well.
Add enough oil in a frying pan to just cover the whole bottom. Heat the oil on medium-hot. Take about a generous 1/4 cup of the batter per pancake, drop in the pan and flatten with a glass.
Fry them on both sides until golden brown. It may take 2 or 3 rounds. Place on paper towels to absorb oil. Serve with apple sauce and/or crème fraîche.