Crispy Potato Cake Recipes

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CRISPY MASHED POTATO CAKES



Crispy Mashed Potato Cakes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large Idaho potatoes, 2 pounds total weight
3 to 4 ounces cream cheese
2 tablespoons sour cream
2 scallions, very finely chopped
2 teaspoons lemon zest
1 egg, lightly beaten
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Steps:

  • Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
  • Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 sticks (16 tablespoons) unsalted butter
6 large Idaho baker potatoes, peeled
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
Creme fraiche or sour cream and salmon roe, optional, for serving

Steps:

  • Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
  • Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
  • Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
  • Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
  • Preheat the oven to 350 degrees F.
  • Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
  • Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
  • Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
  • Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.

CRISPY POTATO HORSERADISH CAKES



Crispy Potato Horseradish Cakes image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 13

1 onion, grated
3 baking potatoes, like russets peeled and grated
2 tablespoons all-purpose flour, plus more, as needed
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoon olive oil
2 tablespoon unsalted butter
1 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

  • In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
  • In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
  • To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

CRISPY POTATO CAKE



Crispy Potato Cake image

When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield Serves 4

Number Of Ingredients 6

2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 large russet potatoes, peeled and grated
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
  • Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
  • Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons vegetable oil
2 tablespoons butter
2 large russet potatoes, peeled and grated
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves

Steps:

  • In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!

Provided by maf13456

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds potatoes, peeled and coarsely shredded
2 onions, minced
3 eggs, beaten
¼ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon lemon juice
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste
¼ cup vegetable oil

Steps:

  • Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g

CRISPY JACKET POTATOES



Crispy Jacket Potatoes image

These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream.

Provided by Matticus Finch

Time 1h10m

Yield 6

Number Of Ingredients 5

6 medium russet potatoes
1 tablespoon vegetable oil, or as needed
¼ teaspoon sea salt, or to taste
1 pinch lemon-pepper seasoning, or to taste
12 large squares aluminum foil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
  • Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.

Nutrition Facts : Calories 184.3 calories, Carbohydrate 37.2 g, Fat 2.5 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 124.5 mg, Sugar 1.7 g

CRISPY MASHED POTATO CAKES



Crispy Mashed Potato Cakes image

I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. -Jeri Psikal, Norman, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

3 cups mashed potatoes (with added milk and butter)
1 cup biscuit/baking mix
1 cup cooked stuffing
2 large eggs, lightly beaten
1 cup French-fried onions, crushed
3/4 cup dry bread crumbs

Steps:

  • In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

Nutrition Facts :

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Jonathan Reynolds

Categories     easy, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 4

4 large russet or Idaho potatoes (about 2 pounds), peeled
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup vegetable oil, plus more as needed

Steps:

  • Using a mandolin or food processor, julienne the potatoes. Toss with salt and pepper.
  • In a 12-inch skillet, heat the oil over high heat until very hot but not smoking. Add the potatoes and press with the back of a spatula to form an even layer. Lower the heat to medium and cook until the bottom is golden brown, 10 to 20 minutes, shaking the pan frequently so the potatoes don't stick and adding oil as needed.
  • Flip the potato cake, add more oil if necessary and cook until the other side is golden brown. Cool the cake briefly on a wire rack and cut into 6 wedges.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 1 gram, TransFat 0 grams

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

CRISP POTATO CAKE



Crisp potato cake image

This side dish is one to bring to the table with pride - it looks as good as it tastes!

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 1h40m

Number Of Ingredients 6

1.3kg medium-sized roasting potato , such as King Edwards or Maris Pipers
3 tbsp butter , melted
1 tbsp thyme leaves and 1 thyme sprig
pinch of nutmeg
2 tbsp olive oil
sea salt , to serve

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.
  • Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.

Nutrition Facts : Calories 270 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)



Crisp Potato Cake (Galette de Pomme de Terre) image

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.

Provided by Harold Mcgee

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
1 tablespoon olive oil, or as needed
Freshly ground nutmeg
Freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced garlic
Salt
Fresh thyme leaves for garnish (optional)

Steps:

  • Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
  • Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  • Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
  • Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

CRISPY POTATO CAKES



Crispy Potato Cakes image

Love to make these with leftover mashed potatoes. I will make a batch of these golden brown cakes and serve with sour cream and applesauce for nice snack on the weekends. Pure comfort food here. Recently when my son had his wisdom teeth out, and was so hungry, I whipped these up, which gave the texture he needed and the taste was perfect and satisfying. Posting for Trevor. Scored major mommy points for this one ;)

Provided by Vseward Chef-V

Categories     Potato

Time 30m

Yield 10-12 potato cakes

Number Of Ingredients 9

4 large russet potatoes or 4 large idaho potatoes
4 -6 ounces cream cheese
3 tablespoons sour cream
2 teaspoons dried chives
1 teaspoon dried cilantro
1 egg, lightly beaten
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter

Steps:

  • Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, chives, cilantro, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
  • Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7-8 minutes total.

Nutrition Facts : Calories 190.6, Fat 7.8, SaturatedFat 4.1, Cholesterol 38.3, Sodium 59.7, Carbohydrate 26.3, Fiber 3.3, Sugar 1.2, Protein 4.6

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

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MASHED POTATO CAKES - FEAST AND FARM
2020-05-27  · Heat the oil over medium until it just starts to shimmer--about 3 to 5 minutes or so. Place heaping tablespoons of potatoes in the skillet and spread them with the back of your spoon. Cook until golden on each side--about 5 minutes per side. Serve warm or cool to room temperature and refrigerate for later.
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Top Asked Questions

How to make a potato cake recipe?
Simple potato cake recipe that's perfect for a snack or as a side to a meal! Read the full recipe after the video. Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil.
How do you make crispy baked potatoes?
How to Make Crispy Potatoes 1 Use the right potato. Baking or russet style potatoes with higher starch content will always roast up crispier than waxy style potatoes like red or white skinned. 2 Up the heat. ... 3 Use enough oil. ... 4 Rough em up. ... 5 Go for a smash. ... 6 Add a coating. ... 7 Add some cheese. ... 8 Cook twice. ...
What is a crispy potato cake?
This crispy potato cake is golden and crispy on the outside with tender potato on the inside. It's great served with eggs or as a side at a barbecue.
What is the best way to make potato cakes with panko?
It's doubtful that Ma used panko breadcrumbs, but you'll be happy with the modernization as it makes the potato cakes nice and crispy. Preheat oven to 425°. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

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