Herby Potato Cakes Recipes

HERBY ROASTED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
• Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

OLD FASHIONED POTATO CAKES

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.

HERBY ROAST POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
• Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
• Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.

HERBY FONDANT POTATOES

Steps:

• Trim the top and bottom of each potato so that they lie flat on both sides. Heat the oil in a large frying pan or flameproof casserole and fry the potatoes on both sides until dark golden, 10-15 mins.
• Poke in the garlic, thyme, rosemary, bay leaves and zest, then pour in enough stock to go halfway up the side of the potatoes. Simmer for 20-30 mins, then turn the potatoes and cook the other side for a further 20-30 mins, topping up with more stock if it evaporates. Continue cooking until the potatoes are really tender and most of the stock has gone. Season well and serve.

HERBY POTATO CAKES

Steps:

• Peel the potatoes (if peeling; see notes below) and wash the potatoes and the carrot; finely grate the potatoes and carrot, place between paper kitchen towels and squeeze firmly to remove excess moisture.
• Peel, crush and then finely chop the garlic; wash, dry and then finely chop the parsley.
• Mix together, so that they are well-combined, the grated potatoes and carrot, the thyme, two-thirds of the parsley, the garlic, and the salt and pepper.
• Divide the mixture into 8 equal portions and between your palms, shape and flatten each one into a round cake.
• Heat the oil in a large (preferably non-stick) pan over a high heat, and cook the cakes (you'll probably need to cook the cakes in 2 batches), for 5 minutes on one side, then turn and cook for 5 minutes on the other side; cook until both sides are golden brown. Reduce the heat and cook for another 2-3 minutes in total, turning once.
• Place the first batch of cakes on paper kitchen towelling and place a sheet on top as well, to remove excess fat; and place them on the bottom shelf in a very low oven to keep warm. Cook the second batch. Because the pan is warm, the second batch will probably cook slightly more quickly, so be careful not to burn them.
• When the cakes are golden and cooked through, pat off any excess fat with paper towels, sprinkle them with the remaining parsley and serve immediately.
• Chef's Notes: Wash the potatoes after peeling, but NOT after grating. If you do so the starch will wash away and the potato cakes won't bind together. Better still, to save time and for greater nutritional benefits, select a variety of potato that does not need to be peeled. If you use a non-stick pan you will probably use less oil than the 3 tablespoons specified; if you do NOT use a non-stick pan, you will probably use more like 4 tablespoons of oil.
• Variation: Use one zucchini instead of the carrot.