Recipe courtesy of Michael Lomonaco

Spidery Fried Potatoes

Save Recipe
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: about 10 to 12 cakes
Share This Recipe


1 pound russet potatoes, washed and peeled

1 onion, about 1/3 pound

1 clove garlic

1/2 teaspoon cayenne pepper

2 eggs, beaten

2 tablespoons bread crumbs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Vegetable oil


  1. Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling. Grate the onion on a box grater. Finely chop the garlic. In a bowl combine the potato, onion, garlic, cayenne pepper, eggs, bread crumbs, salt and pepper. Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.;
Mustard and Herb Roasted Fingerling Potatoes
10m Easy 99%
Cheesy Potatoes Gratin
33m Easy 100%
Dairy-Free Cream of Wild Mushroom and Barley Soup