CRISPY POTATO CAKE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
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 CAKE
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
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.
CRISP POTATO CAKE
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
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
CRISPY MASHED POTATO CAKES
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
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 PANCAKES
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
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.
CRISPY POTATO PANCAKES
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
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 POTATO CAKE
Provided by Jonathan Reynolds
Categories easy, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 4
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
CRISPY POTATO CAKES
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
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 CAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. sour cream and chive mashed potato fried to crispy perfection
Provided by sjvlftc04
Categories Potato
Time 16m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- remove potatoes from package and place into a large mixing bowl.
- Stir in 1 cup extra sharp cheddar cheese.
- Form potatoes into 8 patties and place on a parchment lined baking sheet.
- Refrigerate for at least 2hours.
- Remove potato cakes from the refrigerator.
- One by one, dip each cake into buttermilk, draining off excess.
- Roll cakes one by one in seasoned panko breadcrumbs.
- Place each cake back on parchment lined baking sheet and refrigerate 30 minute.
- Remove potato cakes from the refrigerator.On medium heat, preheat a cast iron skillet and vegetable oil.
- Cook potato cakes 4 at a time on medium heat, 3 to 4 minutes per side or until golden brown.
- Remove from pan and let cakes drain on a paper towel.
- Serve Warm or at room temperature.
Nutrition Facts : Calories 471.9, Fat 26.4, SaturatedFat 8.7, Cholesterol 32.1, Sodium 635, Carbohydrate 42.2, Fiber 2.4, Sugar 6.4, Protein 16.3
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