GARLIC-PARSLEY POTATO CAKES
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
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
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HaitianSlim_ Mezanmi
haitianslim_mezanmi@hotmail.comThese potato cakes were a disappointment. They were bland and flavorless.
Boni Edinam
be97@hotmail.comI'm not sure what I did wrong, but my potato cakes turned out dry and crumbly.
Sunday Jibonmwa
sunday-j@yahoo.comThese potato cakes are a great way to get your kids to eat their vegetables.
Peace Lover
loverp20@aol.comI made these potato cakes for breakfast and they were delicious! I served them with eggs and bacon.
Diamond Williams
williams_diamond@gmail.comThese potato cakes are perfect for a quick and easy weeknight meal.
Moffat Gondwe
g_moffat@hotmail.comI added some chopped bacon to the potato cakes and they were even better!
Jehudi finisie
f-j14@yahoo.comThese potato cakes are a great way to use up leftover mashed potatoes.
Md Subdul
msubdul11@gmail.comI followed the recipe exactly and the potato cakes turned out perfectly. They were crispy on the outside and fluffy on the inside.
eliyahsnothomerightnow
eliyahsnothomerightnow25@gmail.comThese were easy to make and turned out great! I will definitely be making them again.
Bobo Bah
bobo.b13@gmail.comI'm not a big fan of potato cakes, but these were really good! The garlic and parsley made all the difference.
Lilyahmed G
g-l@gmail.comThese are the best potato cakes I've ever had! The garlic and parsley give them so much flavor.
Cheryl Marston
m-cheryl67@gmail.comI made these potato cakes for a party and they were a huge success! Everyone loved them and asked for the recipe.
Emmy Vic
emmy_vic@hotmail.frThese potato cakes were a hit! They were crispy on the outside and fluffy on the inside, with a delicious garlic and parsley flavor. I served them with sour cream and applesauce, and they were perfect.