CRISPY POTATO CAKE
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
CRISPY POTATO CAKE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
- Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
- Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
- Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
- Preheat the oven to 350 degrees F.
- Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
- Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
- Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
- Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.
CRISPY POTATO CAKES WITH FARMER CHEESE, SCALLION, BLACK PEPPER AND KALE CHIPS
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 8 servings (about 16 small pancakes)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.
- Reduce the oven to 250 degrees F.
- Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour.
- Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.
- Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.
- Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
CRISP POTATO CAKE
This side dish is one to bring to the table with pride - it looks as good as it tastes!
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 1h40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.
- Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.
Nutrition Facts : Calories 270 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium
CRISPY SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
CRISPY POTATO CAKE
Provided by Jonathan Reynolds
Categories easy, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Using a mandolin or food processor, julienne the potatoes. Toss with salt and pepper.
- In a 12-inch skillet, heat the oil over high heat until very hot but not smoking. Add the potatoes and press with the back of a spatula to form an even layer. Lower the heat to medium and cook until the bottom is golden brown, 10 to 20 minutes, shaking the pan frequently so the potatoes don't stick and adding oil as needed.
- Flip the potato cake, add more oil if necessary and cook until the other side is golden brown. Cool the cake briefly on a wire rack and cut into 6 wedges.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY POTATO CAKE WITH GARLIC AND PARSLEY
Provided by Mimi Thorrison
Categories Garlic Potato Side Bake Sauté Christmas Easter Thanksgiving Kid-Friendly Quick & Easy Mother's Day Root Vegetable Christmas Eve Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Generously butter cake pan; set aside.
- Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring, until golden brown, about 4 minutes; transfer to a paper towel-lined plate.
- Add remaining 2 tablespoons butter to skillet. Once butter is melted, add potatoes; season with salt and pepper and cook, tossing occasionally, until beginning to soften, 6-8 minutes. Add duck fat and continue to cook potatoes, tossing occasionally, until tender and golden brown in spots, 15-20 minutes longer.
- Transfer potatoes to prepared cake pan, pressing down firmly and evenly (this will help potatoes hold together when you turn the potato cake out). Bake potatoes until crisp on top, 12-15 minutes. Let cool 5 minutes, then invert potato cake onto a plate, season with salt and pepper, and top with parsley and reserved garlic.
- DO AHEAD: Potatoes can be sautéed and arranged in cake pan 6 hours ahead. Cover and chill; bake 10-15 minutes longer to warm through.
CRISPY POTATO, PEPPER & CHORIZO SKEWERS
The whole family will love these quick and easy skewers at the next summer barbecue. If the sun isn't shining, we've given instructions on how to cook them indoors
Provided by Esther Clark
Categories Dinner, Lunch, Side dish
Time 40m
Number Of Ingredients 11
Steps:
- Heat a barbecue or grill. Bring a pan of lightly salted water to the boil. Add the potatoes and cook for 12 mins until a skewer can easily be inserted. Drain and leave to steam-dry. Toss the potatoes with the peppers, chorizo, olive oil and rosemary in a large bowl. Take six to eight large metal skewers and thread the potatoes, peppers and chorizo alternately onto them. Barbecue for 10-15 mins or until lightly charred on the outside, or grill for 5- 6 mins on each side.
- Mix the mayonnaise, garlic and lemon juice together in a small bowl. Sprinkle with some paprika, if you like. Serve the skewers with the parsley scattered over, if using, and the garlic mayo and salad on the side.
Nutrition Facts : Calories 355 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.5 milligram of sodium
CRISPY POTATO SKINS
Crispy potato skins... Simply scrumptious and so quick and simple to make. Cook on BBQ!
Provided by Cara
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
- Preheat an outdoor grill for medium-high heat and generously oil the grate.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
- Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
- Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 67.9 g, Cholesterol 48.2 mg, Fat 20.9 g, Fiber 4.9 g, Protein 24.7 g, SaturatedFat 8.3 g, Sodium 904.9 mg, Sugar 2.5 g
CRISPY POTATO-SHRIMP CAKES WITH SPICY AIOLI
Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious!
Provided by JSE123
Categories Potato
Time 35m
Yield 10 potato/shrimp cakes, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
- To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
- Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet - do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
- Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
- Note - I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish - equally tasty.
Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 1.7, Cholesterol 7.6, Sodium 280.5, Carbohydrate 10.2, Fiber 1.3, Sugar 2.9, Protein 4.3
CRISPY POTATO CRAB CAKES
Make a restaurant favorite right at home with our Crispy Potato Crab Cakes recipe. These savory potato crab cakes made with ORE-IDA STEAM N' MASH Cut Russet Potatoes are a much-loved dish that's sure to perk up the family.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 20 servings
Number Of Ingredients 17
Steps:
- Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
- Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
- Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
- Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
- Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 56 g
CRISPY POTATO CAKES
Love to make these with leftover mashed potatoes. I will make a batch of these golden brown cakes and serve with sour cream and applesauce for nice snack on the weekends. Pure comfort food here. Recently when my son had his wisdom teeth out, and was so hungry, I whipped these up, which gave the texture he needed and the taste was perfect and satisfying. Posting for Trevor. Scored major mommy points for this one ;)
Provided by Vseward Chef-V
Categories Potato
Time 30m
Yield 10-12 potato cakes
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, chives, cilantro, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
- Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7-8 minutes total.
Nutrition Facts : Calories 190.6, Fat 7.8, SaturatedFat 4.1, Cholesterol 38.3, Sodium 59.7, Carbohydrate 26.3, Fiber 3.3, Sugar 1.2, Protein 4.6
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