Mustard Or Garlic Spiked Crispy Potato Cakes Recipes

GARLIC-PARSLEY POTATO CAKES

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
• Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
• Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
• Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
• Bake until heated through, 10 to 15 minutes.

CRISPY POTATO CAKE

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.

MUSTARD POTATO CAKES

Steps:

• Preheat the oven to 200 degrees F.
• Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes.
• Drain the potatoes in a colander and allow to cool slightly. Transfer to a large bowl and mash with a potato masher until smooth. Add the Parmesan, sour cream, mustard, green onions and egg. Sprinkle with salt and pepper. Mix together until incorporated.
• Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko.
• Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side. Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving.

CRISPY POTATO CAKE WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 350°F. Generously butter cake pan; set aside.
• Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring, until golden brown, about 4 minutes; transfer to a paper towel-lined plate.
• Add remaining 2 tablespoons butter to skillet. Once butter is melted, add potatoes; season with salt and pepper and cook, tossing occasionally, until beginning to soften, 6-8 minutes. Add duck fat and continue to cook potatoes, tossing occasionally, until tender and golden brown in spots, 15-20 minutes longer.
• Transfer potatoes to prepared cake pan, pressing down firmly and evenly (this will help potatoes hold together when you turn the potato cake out). Bake potatoes until crisp on top, 12-15 minutes. Let cool 5 minutes, then invert potato cake onto a plate, season with salt and pepper, and top with parsley and reserved garlic.
• DO AHEAD: Potatoes can be sautéed and arranged in cake pan 6 hours ahead. Cover and chill; bake 10-15 minutes longer to warm through.

MUSTARD OR GARLIC-SPIKED CRISPY POTATO CAKES

Steps:

• Peel the potatoes and place them in a medium-size saucepan. Cover them with cold water and bring to a boil over medium-high heat. Lower the heat to medium-low, cover the pot, and simmer until the potatoes are tender when pierced with a fork or knife, about 20 to 25 minutes. Scoop out 1 cup of the potato water and set it aside. Drain the potatoes. Divide them equally between 2 medium-size bowls. Mash each portion with a potato masher.
• Lay out 2 large pieces of wax paper or parchment paper on the counter.
• To make the Mumbai version, pile the ginger, garlic, chilies, and cilantro into a food processor. Pulse the medley into an herbaceous mince (do not puree). Scrape this into one of the bowls of potatoes. Sprinkle in the salt and turmeric and give it all a good mix. Divide the mixture into 12 equal portions, setting each portion onto one of the pieces of wax paper. Shape each into a ball, then flatten each into a disk about ½ inch thick and return it to the wax paper.
• To make the Madras version, add the cilantro, curry leaves (if using), and chilies to the second bowl of potatoes. Heat the oil in a small skillet over medium-high heat. Once the oil appears to shimmer, sprinkle in the mustard seeds. Cover the pan right away as the seeds will start to pop, not unlike popcorn. Once the seeds finish popping, 10 to 15 seconds, remove the pan from the heat. Uncover it and sprinkle in the salt and the turmeric, which will bathe the oil with its sunny disposition. Scrape this all into the potatoes and pour in the lime juice. Stir well to incorporate all these ingredients into the potatoes. Divide, shape, and flatten this mixture as you did the Mumbai version, using the other piece of wax paper as the holding area.
• To make the batter, combine the chickpea and rice flours in a medium-size bowl and sprinkle in the salt and turmeric. Pour in half of the reserved potato water and whisk it in, making sure there are no lumps. Continue drizzling and whisking as much potato water as you need to make a batter that is slightly thicker than pancake batter.
• Pour oil to a depth of 2 to 3 inches into a wok, Dutch oven, or medium-sized saucepan. Heat the oil over medium heat until a candy or deep-frying thermometer inserted into the oil (without touching the pan bottom) registers 350°F. Line a cookie sheet with several layers of paper towels, for draining the cakes of excess oil. If you want to serve all the cakes at one time, set a wire rack over another cookie sheet, place it in the center of the oven, and preheat the oven to 175°F.
• Once the oil is ready, carefully scoop out ¼ cup of the hot oil and gently whisk it into the batter. The hot fat makes the cakes crispier when fried.
• Pick up a cake with your hand (a little messy but it works well) and gently drop it into the batter. Use your hand or a fork to carefully flip it over, then lift it out. (Make sure the cake gets completely coated.) Slide it into the hot oil. Coat and add another 5 cakes to the oil. Deep-fry the cakes, flipping them over with a slotted spoon, until they are reddish brown and crispy, about 5 to 8 minutes. Transfer them with the spoon to the paper towels to drain. Repeat with the remaining cakes and batter. Serve each batch fresh from frying (can't imagine why not!); or, after draining, set them on the wire rack in the oven preheated to 175°F to keep warm.

CRISPY POTATO CRAB CAKES

Steps:

• Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
• Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
• Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
• Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.