Crispy Potato Cake

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Ann, I have had potatoes turn a very muddy grayish color - like in scalloped potatoes. I believe most of my problem was from leaving on some of the potato skin I don't leave the skin on anymore and I make sure I really squeeze the water out of shredded potatoes before cooking. Love the show:

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After watching this I learned the secret to making crispy potates...pat them in the pan and leave it for 8-10 minutes...too my surprise this really worked...but I did make sure to pat my potatoes dry before adding them to the pan and also I think a bit more seasoning is needed. I added extra seasoning after removing from the pan. Over all I was pretty happy with the crispy effect and this was really simple to make..think I will experiment with the seasoning more to fine tune this

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yea they were easy and cheap, but needed more seasoning. would still like to see a breakdown of prices for her menu. or does she mean, if you already have it, it doesn't cost anything.

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My family really loved this easy side dish. I made sure that I dried my potatoes before I put them in the pan. It was simple and delicious!

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These were really easy & good - but 'wet'. Next time, I will soak in water first to avoid them turning brown, then dry them off before putting into the pan - and lightly season the actual potatoes inside & out before adding to the pan (the inside was slighlty flavorless. Also, there was way too much butter and oil -- I'd 1/2 the amount.

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For those of you who had soggy or soft in the middle potatoes, did you try patting the potatoes dry before frying them. When you slice a potato, it is always wet and patting them dry with paper towels will solve the problem.


Tell me, folks, did you just use ONE large potato or two medium potatoes for four people? I think Melissa's portions are way too small but when plated the portion for tasting, she gave herself nearly half of the meat to make it look generous. My family would be really hungry with the portions that Melissa serves.

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i fixed the potatoes tonight and they were crusty and delicious. all my years ( really 79
and i didn;t know how to always have such crusty fried potaoes.. thanks melissa

barb

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Mine tasted great, but were a horrible shade of gray. Next time I will soak the potatoes in salted water first. I see all these kudos, but has anyone else had the same problem.?

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I don't know what I did wrong. Maybe the layer of potato was too thick or I used too much oil. The outside of my potato cake was crispy, but the middle was soggy and soft. The flavor was still okay, but the time and effort was not worth the final product.

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I tried this and it's one of the best things Melissa has presented yet. I chopped up a little green onion and added it to the grated potato. Wonderful blend of crispy and soft textures. Absolutely delicious!