Recipe courtesy of Barbara Shinn
and
David Page
Garlic Potato Cakes
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 207
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 47
- Sodium
- 406
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.