crispy potato cakes
I’m aiming to set a new personal record here folks. My shortest post (which, by no accident, follows my l o n g e s t of yesterday.)
This has to be THE simplest recipe. And THE crispiest little tater cake you ever bit into. Not fatty, not greasy, not complicated, not messy. (4 ingredients, if you count salt and pepper.) Just what a (German) potato cake ought to be (even if it did come straight out of my favorite little French cookbook.)
Cream takes the place of butter here and holds everything together (no eggs, no flour) and is less greasy than butter would be. These are BAKED in the oven, not fried…imagine the clean-up you won’t be doing.
Crispy Potato Cakes
makes about 8 potato cakes
1 pound (450 g) potatoes, such as Yukon Gold (or russets) peeled and grated
¼ cup (60 mL) heavy cream
Salt & Pepper
NOTE: If you like a lacy cake, it works best to grate the potato on a box grater, holding the potato lengthwise so you get long shreds. Using a food processor will be faster, but you’ll have short shreds which will form a more compact cake.
Preheat the oven to 400°F (200°C). If you have a non-stick baking sheet, use that, lightly oiled: otherwise generously oil a regular baking sheet. Drop the shredded potatoes into the center of a clean kitchen towel. Wring the towel tightly over a sink to remove as much moisture as practical. Spill the potatoes into a bowl and pour in the cream and sprinkle generously with salt and pepper. Stir with a fork til blended. Spoon the mixture into about 8 small pancakes onto the baking sheet.
Bake for 15 minutes. Flip and bake another 10. Check on their golden brownness. Another 5 minutes may be needed. Keep warm on a serving platter until serving.
You may like this with sour cream and applesauce. (Very German.)
Or you may like to alter the flavor of the cake with the addition of fresh herbs (tarragon or thyme are good!), green onion, or a touch of nutmeg.
These crispy cakes compliment all sorts of main courses for dinner, or serve them with eggs for breakfast.
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This recipe gratefully borrowed from Laura Calder’s French Taste ~ Elegant Everyday Eating