These Crispy Herb-Crusted Potato Cakes are the perfect blend of crispy, golden exterior and soft, flavorful interior. With the fresh aroma of herbs and the satisfying crunch, these potato cakes are ideal as a side dish, appetizer, or even a savory snack. This recipe combines classic mashed potatoes with herbs and a crisp crust to create a dish that’s simple yet irresistible. Whether for breakfast or dinner, these potato cakes are sure to impress.
Ingredients:
- 4 large potatoes, peeled and boiled
- 2 tablespoons butter
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup breadcrumbs (panko recommended for extra crunch)
- 2 tablespoons olive oil (or more for frying)
Instructions:
- Prepare the Potatoes:
- After boiling the potatoes until tender, drain them well and mash them in a large bowl.
- Add Flavors:
- Mix in the butter, Parmesan cheese, garlic, parsley, chives, thyme, salt, and pepper until the mixture is smooth and well combined.
- Shape the Potato Cakes:
- Allow the mixture to cool slightly, then stir in the beaten egg. Form the mashed potato mixture into small patties, about ½ inch thick.
- Coat the Patties:
- Place the breadcrumbs in a shallow dish. Gently press each potato cake into the breadcrumbs, making sure to coat both sides for an extra crispy crust.
- Fry to Perfection:
- Heat olive oil in a skillet over medium heat. Fry the potato cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
- Serve:
- Drain the potato cakes on paper towels to remove any excess oil. Serve hot, garnished with extra parsley or chives if desired. Enjoy them on their own or with a dipping sauce like sour cream or garlic aioli.
Pro Tip: For an extra twist, try adding finely grated cheese or diced green onions into the potato mixture before forming the patties.