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.
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.
OVEN-BAKED POTATO PANCAKES
This baked potato cakes are every bit as flavorful as their all-fried counterparts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 16
Steps:
- Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high; gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl.
- Heat oven to 450 degrees. Meanwhile, heat olive oil in skillet over medium-low heat. Add garlic, onions, red peppers, and celery; saute until vegetables are translucent, about 5 minutes. Add stock; saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt, and black and cayenne peppers. Form 1/3 cup mixture into 3-inch round cake; transfer to platter. Repeat, making cakes with remaining mixture.
- In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet.
- Pour 1 tablespoon canola oil in a medium nonstick skillet; place over medium-high heat. Add half the cakes; cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches.
- Place cakes in oven; cook until deeply golden, about 20 minutes. Serve with Sweet Red-Pepper Sauce.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 257 g
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 :
PANKO CRUSTED MASHED POTATO CAKES
Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 22.3 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 0.6 g
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.
CHEESY POTATO CAKE RECIPE BY TASTY
Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
- In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
- Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
- Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
- Add a final layer of potato slices around the center of the pan
- Top with the remaining cheddar and Gruyère cheese.
- Cover with greased aluminum foil and bake for 40 minutes.
- Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
- In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
- Slowly add in the cream, whisking until fully incorporated.
- Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
- Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
- Cool for at least 30 minutes, then slice and serve.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams
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
FRIED POTATO CAKES
These are the best! Crispy on the outside, creamy potatoes on the inside. A great addition to any meal.
Provided by MizzNezz
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in water to cover for 10 minutes.
- Drain and mash with butter and sour cream.
- Add next 4 ingredients.
- Make patties and dust with the flour.
- Fry in hot bacon grease until crusty and brown on both sides.
Nutrition Facts : Calories 508.7, Fat 20.2, SaturatedFat 9.4, Cholesterol 28.6, Sodium 652.9, Carbohydrate 73.2, Fiber 7, Sugar 2.4, Protein 9.4
CRUSTY BAKED POTATOES
This is my version of the delicious potatoes we get at one of our local restaurants. I do like these crunchy skins! This is traditional with meat loaf at our house.
Provided by NoSpringChicken
Categories Lactose Free
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potato and dry well.
- Pierce potato 8-10 times with the sharp end of knife.
- Mix dry seasonings in a small sack.
- Rub potato with oil.
- Shake with the seasonings in sack until evenly coated.
- Bake for about an hour or until tender.
- Do NOT wrap in foil.
- Serves one.
- Easy to add more potatoes!
- P.S. Bake at 400 or 425 degrees to get those crunchy skins. Janice.
Nutrition Facts : Calories 642.5, Fat 54.2, SaturatedFat 7.5, Sodium 1176.8, Carbohydrate 37.5, Fiber 4.8, Sugar 1.7, Protein 4.4
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