These Crispy Potato Cakes are made from fluffy mashed potatoes mixed with cornstarch and herbs, then pan-fried to golden perfection. Paired with a flavorful garlic sauce, this recipe is a versatile and delicious dish that works as a side, snack, or appetizer.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Servings
- Serves: 4–6
Ingredients
For the Potato Cakes:
- 3 medium potatoes (900 g / 2 lbs), peeled and boiled
- Salt, to taste
- Black pepper, to taste
- 150 g (3.5 oz) cornstarch
- 1 teaspoon olive oil
- Fresh parsley, chopped (optional)
For the Garlic Sauce:
- 2 tablespoons sour cream
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon mayonnaise
- Fresh dill, chopped (optional)
Directions
1. Prepare the Potatoes:
- Peel and boil the potatoes in salted water until tender, about 15–20 minutes.
- Drain the water and mash the potatoes while they are still hot.
2. Make the Potato Dough:
- Add black pepper, vegetable oil, and cornstarch to the mashed potatoes. Mix until a smooth dough forms.
- If desired, add chopped parsley for extra flavor.
3. Shape the Potato Cakes:
- Take a small portion of the dough (about 1 tablespoon) and roll it into a ball.
- Flatten each ball slightly with a fork to create a patty shape.
4. Cook the Potato Cakes:
- Heat a non-stick skillet over medium heat with a drizzle of olive oil.
- Fry the potato cakes for 3–4 minutes on each side, or until golden and crispy.
5. Make the Garlic Sauce:
- In a small bowl, combine sour cream, minced garlic, paprika, soy sauce, sweet chili sauce, mayonnaise, and chopped dill. Mix well.
6. Serve:
- Arrange the crispy potato cakes on a serving plate.
- Serve with the garlic sauce on the side or drizzle it over the cakes. Garnish with fresh parsley or dill.
Serving Suggestions
- Serve as an appetizer with a side of fresh salad.
- Pair with grilled meat or roasted vegetables for a complete meal.
- Add a dollop of the garlic sauce and sprinkle with extra paprika for presentation.
- Serve alongside scrambled eggs or omelets for a hearty breakfast.
- Offer as a party snack with a variety of dipping sauces.
Cooking Tips
- Ensure the potatoes are completely drained before mashing to avoid a watery dough.
- Adjust the cornstarch amount if the dough is too sticky.
- Fry in small batches to maintain even cooking and crispiness.
- Experiment with herbs like thyme, oregano, or chives for added flavor.
Nutritional Benefits
- Potatoes are a good source of complex carbohydrates and potassium.
- Garlic provides antioxidants and boosts immunity.
- Sour cream adds calcium and a creamy texture.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free by ensuring all sauces and condiments are gluten-free.
Nutritional Facts (Per Serving)
- Calories: ~150
- Protein: 3 g
- Carbohydrates: 20 g
- Fat: 6 g
- Fiber: 2 g
- Sodium: 300 mg
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat or in the oven at 180°C (360°F) for 5–7 minutes.
- Freeze: Freeze uncooked potato cakes between layers of parchment paper for up to 1 month. Thaw before frying.
Why You’ll Love This Recipe
- Simple ingredients and easy preparation.
- Crispy on the outside, soft on the inside.
- Versatile as a snack, appetizer, or side dish.
- Paired with a bold and flavorful garlic sauce.
Conclusion
These Crispy Potato Cakes with Garlic Sauce are a delightful combination of texture and flavor. Whether served as a side dish or a party appetizer, they are sure to be a crowd-pleaser. Try this recipe for a comforting and delicious potato dish that’s quick, easy, and versatile!
Frequently Asked Questions (FAQ)
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a natural sweetness to the cakes. - What can I substitute for cornstarch?
You can use potato starch or all-purpose flour as an alternative. - Can I bake the potato cakes instead of frying?
Yes, bake them at 200°C (400°F) for 15–20 minutes, flipping halfway through. - How do I prevent the cakes from sticking to the pan?
Use a non-stick skillet and ensure the oil is hot before adding the cakes. - Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before shaping and cooking. - Can I make this recipe vegan?
Substitute sour cream and mayonnaise with plant-based alternatives. - What other dipping sauces go well with this dish?
Try tzatziki, ranch, or spicy mayo for variety. - Can I add cheese to the potato cakes?
Yes, mix shredded cheese into the dough for extra flavor. - How do I know when the cakes are cooked?
They should be golden brown and crisp on both sides. - Can I freeze the cooked cakes?
Yes, freeze cooked cakes in a single layer, then reheat in the oven or skillet.