Crispy Potato and Cheese Rounds Recipe

This recipe for Crispy Potato and Cheese Rounds transforms humble ingredients into a spectacular and satisfying dish. It’s the perfect blend of textures—a deeply golden-brown, crispy exterior gives way to a soft, fluffy interior, all topped with a bubbling layer of melted cheese. The addition of fresh parsley not only brightens the dish visually but also adds a fresh, herbaceous note that cuts through the richness. This versatile dish can be served as a crowd-pleasing appetizer, a hearty side dish to roasted meats or grilled vegetables, or even a light main course for a casual meal.

The magic of this recipe lies in a few key techniques. First, boiling the potatoes until they are just tender ensures a soft, mashable consistency. Next, a brief period of air-drying or cooling helps prevent the dough from becoming sticky and makes it easier to handle. The dough itself is simple, consisting of mashed potatoes, an egg for binding, a touch of flour to give it structure, and seasonings. The real flavor and texture are developed during the pan-frying process. Using a combination of oil and butter creates a rich flavor and a beautiful golden crust. The final touch of adding the cheese and broiling it briefly is what makes this dish truly special, resulting in that irresistible, gooey, and slightly caramelized topping that everyone loves. This recipe is a testament to the fact that the most delicious food often comes from the simplest ingredients, prepared with care and attention to detail. It’s a comforting, rustic, and incredibly delicious dish that is sure to become a favorite in your kitchen.

Ingredients:

• 2 lbs (about 4-5 medium) russet potatoes
• 1 large egg
• ¼ cup all-purpose flour
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese (or a combination of mozzarella and cheddar)
• ¼ cup finely grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, finely chopped, for garnish

Instructions:

1. Prepare the Potatoes: Wash and peel the potatoes. Cut them into quarters or smaller, uniform pieces to ensure they cook evenly. Place the potato pieces in a large pot and cover with cold, salted water. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender. Be careful not to overcook them, as they can become waterlogged.
2. Drain and Mash: Once the potatoes are cooked, drain them thoroughly using a colander. Let them sit for a few minutes to allow any excess steam to evaporate. For the best results, you want the potatoes to be as dry as possible. Transfer the potatoes to a large bowl. Using a potato masher or a fork, mash the potatoes until they are smooth with no lumps. Alternatively, you can use a potato ricer for an even fluffier texture. Allow the mashed potatoes to cool down for about 10-15 minutes. This step is crucial, as working with hot potatoes will result in a sticky, unmanageable dough.
3. Form the Dough: Once the mashed potatoes have cooled slightly, add the large egg, all-purpose flour, salt, and black pepper to the bowl. Mix everything together with a spatula or your hands until a soft, cohesive dough forms. The dough should be slightly sticky but firm enough to hold its shape. If it’s too wet, you can add another tablespoon of flour, but be careful not to add too much, as it can make the rounds tough.
4. Shape the Rounds: Lightly flour your hands and a clean surface. Scoop out about a ¼ cup of the potato dough for each round. Gently flatten the dough into a disc, about ½ to ¾ inch thick and 3 inches in diameter. You can use a round cookie cutter or a glass to create perfectly uniform rounds, but shaping them by hand gives them a charming, rustic look. Repeat this process with the remaining dough. This recipe should yield approximately 8-10 potato rounds.
5. Pan-Fry the Rounds: Place a large non-stick skillet over medium-high heat. Add the olive oil and unsalted butter. Once the butter has melted and the mixture is shimmering, carefully place the potato rounds into the hot skillet. Do not overcrowd the pan; you may need to cook them in two batches. Cook the rounds for 4-6 minutes per side, or until they are deeply golden brown and have a crispy crust. The butter and oil will give them a rich, nutty flavor and a beautiful color.
6. Add the Cheese and Broil: While the second side of the potato rounds is cooking, preheat your oven’s broiler. You can also use a kitchen torch if you have one. Once the rounds are golden on both sides, turn off the heat and arrange the rounds neatly in the pan. If your skillet is not oven-safe, transfer the rounds to a baking sheet lined with parchment paper. In a small bowl, combine the shredded mozzarella and grated Parmesan cheese. Sprinkle a generous amount of the cheese mixture on top of each potato round.
7. Finish and Serve: Carefully place the skillet or baking sheet under the broiler. Broil for 1-2 minutes, keeping a close eye on them, until the cheese is completely melted, bubbly, and slightly golden in spots. This happens very quickly, so do not walk away. Once the cheese is perfectly melted, remove the skillet from the oven. Garnish generously with the fresh, finely chopped parsley. Serve the Crispy Potato and Cheese Rounds immediately while they are still hot and the cheese is gooey. They are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator and reheated in a pan or air fryer for a few minutes to regain their crispiness.