Garlic Potato Cakes

Yield:
Serves 8
Ingredients
  • 2 1/2 pound red potatoes, scrubbed and halved
  • 12 garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1/2 cup fine yellow cornmeal
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons whole milk
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes. Bring the water to a gentle boil and cook until the potatoes are just tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.

  • Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.

  • Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl. Stir the mixture into the potatoes and season with salt and pepper. Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.

  • Preheat the oven to 350 degrees F.

  • Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.

  • Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the potato cakes, in batches, and brown them on both sides.

  • Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Crispy Garlic Potato Planks

    Recipe courtesy of Guy Fieri