Crispy Herb-Crusted Potato Cakes are a delightful fusion of creamy mashed potatoes and aromatic herbs, creating a mouthwatering dish that can be served as an appetizer, side dish, or even a light main course. These golden-brown cakes boast a crunchy exterior while remaining soft and flavorful on the inside. With their herbaceous notes and satisfying crunch, they are sure to become a favorite at your dinner table!
Ingredients:
- For the Potato Cakes:
- 4 medium-sized russet potatoes (about 2 pounds)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 large egg, beaten
- 1 cup all-purpose flour (for dredging)
- For Frying:
- 1/2 cup breadcrumbs (Panko recommended for extra crunch)
- Vegetable oil (for frying)
Instructions:
- Prepare the Potatoes:
- Peel the russet potatoes and cut them into chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash until smooth, allowing them to cool slightly.
- Mix the Ingredients:
- In a large mixing bowl, combine the mashed potatoes with Parmesan cheese, parsley, chives, thyme, garlic powder, onion powder, salt, pepper, and the beaten egg. Mix until well combined.
- Form the Cakes:
- Using your hands, form the potato mixture into small patties or cakes, about 3 inches in diameter and 1/2 inch thick. Place them on a baking sheet lined with parchment paper.
- Dredge the Cakes:
- Set up a dredging station: one plate with flour and another with breadcrumbs. Coat each potato cake in flour, shaking off the excess, then dip in the breadcrumbs, pressing gently to ensure they adhere.
- Fry the Cakes:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully add the potato cakes in batches, making sure not to overcrowd the pan.
- Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and drain on paper towels.
- Serve:
- Serve the crispy herb-crusted potato cakes hot, garnished with additional fresh herbs if desired. These cakes pair perfectly with sour cream or a tangy dipping sauce.