Who knew magic could be made with just two humble potatoes? These crispy potato cakes are a testament to the versatility and deliciousness of this simple ingredient. They’re the perfect appetizer, side dish, or even a light vegetarian main course.
The beauty of this recipe lies in its simplicity. With minimal ingredients and easy-to-follow steps, you can whip up a satisfying and flavorful dish in no time. Plus, it’s a great way to use up leftover mashed potatoes or simply enjoy potatoes in a new and exciting way.
Ingredients:
- The Potato Powerhouse:
- 2 potatoes (around 400g total weight): This is the star of the show! Choose starchy potatoes like Russet for the best results.
- The Binding Magic:
- 40g potato starch (or cornstarch): This helps bind the potato mixture and achieve a crispy exterior.
- Flavor Boosters:
- Salt and pepper to taste: Don’t underestimate the power of simple seasoning!
- Fresh Finish (Optional):
- Chives, chopped: A pop of fresh flavor for garnish.
Instructions:
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Potato Perfection: Wash and peel the potatoes. Cut them into similar-sized cubes for even cooking. Alternatively, you can grate them coarsely for a quicker mashing process. Place them in a pot, cover them with salted water, and bring it to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Drain the water completely.
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Mashing Magic: While the potatoes are still hot, mash them with a potato masher or fork until mostly smooth. Leaving a few small chunks adds a delightful textural contrast to the potato cakes. Let the mashed potatoes cool slightly before proceeding, as hot potatoes can make the mixture difficult to handle.
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The Binding Wonder: In a bowl, combine the mashed potatoes, potato starch (or cornstarch), salt, and pepper. Mix well until everything is incorporated, and the mixture holds its shape when pressed gently. If it feels too wet and sticky, add a little more potato starch, a tablespoon at a time, until you achieve a workable consistency.
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Forming the Fritters: Shape the potato mixture into flat patties, about ½ inch thick. You can use a cookie cutter for uniform circles or simply form them by hand. Don’t worry about achieving perfect shapes – imperfections add to their rustic charm!
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Pan-Frying to Perfection: Heat a pan or skillet with a drizzle of oil over medium heat. Once the oil is hot and shimmering, add the potato cakes. Cook for 2-3 minutes per side, or until golden brown and crispy. Patience is key here – resist the urge to move them around too much, as this can prevent them from crisping properly.
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Serve & Savor: Drain any excess oil with a paper towel and serve your potato cakes hot. The crispy exterior gives way to a soft and flavorful potato interior, making them truly irresistible. Garnish with chopped chives if desired for a fresh touch of color and flavor.
More Info:
- Don’t have potato starch? Cornstarch works as a substitute, though potato starch tends to give a crispier result.
- Feeling adventurous? Add shredded cheese, chopped cooked ham, or your favorite herbs to the potato mixture for extra flavor variations.
- Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven until warmed through and crispy.
Conclusion:
These crispy potato cakes are a revelation. They’re simple to make, bursting with potato flavor, and incredibly versatile. So ditch the complicated recipes and give this two-ingredient wonder a try. You might just be surprised at how delicious potatoes can be!