Best 5 Crispy Potato Cake With Garlic And Parsley Recipes

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Are you searching for a delightful and easy-to-make dish that will impress your family and friends? Look no further than this crispy potato cake with garlic and parsley. This delectable recipe is a perfect blend of flavors and textures, featuring crispy potato layers, aromatic garlic, and fresh parsley. It's a versatile dish that can be served as a main course or a side, and it's sure to become a favorite in your kitchen.

In addition to the classic potato cake recipe, this article also includes variations to cater to different tastes and preferences. For those who enjoy a cheesy twist, there's a cheesy potato cake recipe that incorporates melted cheese for a gooey and flavorful experience. If you're looking for a healthier option, the zucchini potato cake recipe adds a nutritious twist with grated zucchini, while the sweet potato cake recipe offers a unique and colorful variation.

Each recipe is accompanied by detailed instructions and helpful tips to ensure success in your cooking journey. Whether you're a seasoned chef or a beginner looking to expand your culinary skills, this article provides everything you need to create a delicious and satisfying potato cake that will be a hit at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 sticks (16 tablespoons) unsalted butter
6 large Idaho baker potatoes, peeled
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
Creme fraiche or sour cream and salmon roe, optional, for serving

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



Crispy Potato Cake image

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

2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 large russet potatoes, peeled and grated
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley

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.

GARLIC-PARSLEY POTATO CAKES



Garlic-Parsley Potato Cakes image

These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form. They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah. The power of the garlic is tamed in one easy step - by boiling it in the same water as the potatoes.

Provided by Julia Moskin

Categories     side dish

Time 1h

Yield 8 servings (can be doubled)

Number Of Ingredients 10

2 1/2 to 3 pounds medium-starch potatoes, such as Yukon Gold, peeled and quartered
12 whole garlic cloves, peeled
Kosher salt
1/2 cup fine yellow cornmeal
3 tablespoons finely chopped fresh parsley
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 tablespoon olive oil, more for frying
Black pepper

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.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)



Crisp Potato Cake (Galette de Pomme de Terre) image

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.

Provided by Harold Mcgee

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
1 tablespoon olive oil, or as needed
Freshly ground nutmeg
Freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced garlic
Salt
Fresh thyme leaves for garnish (optional)

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.

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY



Crispy Potatoes With Bacon, Garlic and Parsley image

I am always searching for new ways to serve potatoes. This recipe is courtesy of the Food Network's "How to Boil Water".

Provided by Marie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs red potatoes, unpeeled and quartered into 1 1/2" pieces
1 teaspoon salt
3 slices bacon, cut into 1" pieces
1 -2 tablespoon butter
2 tablespoons chopped fresh parsley
1 -2 clove minced garlic
salt and pepper

Steps:

  • Put the potatoes and salt in a medium saucepan and cover with cold water.
  • Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
  • In skillet, saute bacon over medium heat and cook until crispy.
  • Remove bacon with a slotted spoon and set aside on paper towels.
  • Add butter to bacon fat and increase heat to medium.
  • Add potatoes to pan so that the cut sides get nice and brown.
  • Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
  • Stir in parsley, garlic and bacon and stir until lightly browned.
  • Season with salt and pepper to taste.

Tips:

  • For the best results, use potatoes that are starchy and have a low moisture content, such as Yukon Gold or Russet potatoes.
  • Make sure to grate the potatoes finely and squeeze out as much of the moisture as possible. This will help the potato cakes to be crispy.
  • Don't overcrowd the potato cakes in the pan. This will prevent them from cooking evenly.
  • Cook the potato cakes over medium heat until they are golden brown and crispy on both sides.
  • Serve the potato cakes immediately with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

Crispy potato cakes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a quick weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can make crispy potato cakes that are sure to impress your family and friends. So what are you waiting for? Give this recipe a try today!

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