Garlic Parsley Potato Cakes Food

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.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

GARLIC POTATO CAKES

Steps:

• Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes. Bring the water to a gentle boil and cook until the potatoes are just tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.
• Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl. Stir the mixture into the potatoes and season with salt and pepper. Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
• Preheat the oven to 350 degrees F.
• Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.
• Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the potato cakes, in batches, and brown them on both sides.
• Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes.

CRISPY POTATO CAKE WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 350F. Generously butter cake pan. Heat 2 tbls 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 tbls 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 ( I used plastic spatula) (this will help the 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.

POTATO, FETA AND PARSLEY CAKES

Steps:

• Peel and dice the potatoes and boil until tender.
• Drain and return to the hot pot to steam dry for a minute.
• Mash thoroughly.
• Mash in the butter, then the egg.
• Mix in the feta cheese.
• Season with salt and pepper and stir in the parsley.
• Form into patties and dip in the flour.
• Fry in hot oil until golden brown on both sides, approx 3-5 minutes.

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)

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.