Crispy Parmesan Potato Cakes Recipes

CRISPY POTATO CAKE

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

CRISPY MASHED POTATO CAKES

Steps:

• In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES

Steps:

• Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
• Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
• Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
• Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
• Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
• Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

CRISP POTATO CAKE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.
• Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.