Crispy Potato Cakes are a showy presentation of cooked potatoes. Fabulous with chicken, salmon, pork or Striploin steaks.
Unlike potato pancakes made from a batter, these potato cakes are very crunchy and make an excellent base for grilled scallops, steak or pork. The starch of the yellow-fleshed potatoes binds the cakes firmly together.
They are served here with Chicken Parmesan and Napa Cabbage Salad.
Crispy Potato Cakes
Print recipe| Serves | 6 |
| Inspiration | oan via Inn on the Twenty Cookbook |
Ingredients
- 2 Large yellow-fleshed potatoes
- salt and pepper
- olive oil
Directions
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Choose large yellow fleshed potatoes  | |
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Julienne the potatoes into matchstick size pieces by hand, by using a mandolin or with the correct cutter for a food processor. Immediately sprinkle salt over the potatoes to prevent them from discolouring. Season with pepper.  | |
| In a medium non-stick frying pan, pour about 1/4 inch of olive oil and heat over medium heat. Spoon in about 1/2 cup of julienned potatoes and form evenly in a circle in the pan. Add one or two other clumps of potatoes, depending on the size of the frying pan. | |
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Allow the potatoes to sizzle and brown until crisp on one side before turning. Turn carefully using a spatula and cook until the other side is brown.  | |
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Remove and allow to drain on a paper towel. Repeat the process until all the potato has been used.  | |
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You can serve these immediately or if they are prepared ahead of time, they can be warmed in a low-temperature oven and they will remain crispy.  | |