Crispy Cheesy Potato Cakes
Description
Golden and crispy on the outside, soft and fluffy on the inside, these Cheesy Potato Cakes are the perfect way to transform mashed potatoes into an irresistible snack or side dish. Packed with cheese, herbs, and simple seasonings, they’re easy to make and delicious served with sour cream, ranch, or your favorite dipping sauce.
Ingredients
- 3 cups mashed potatoes (cooled)
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan, green onions, parsley, egg, flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Mix until everything is evenly combined. If the mixture is too soft, add an extra tablespoon or two of flour.
- Divide the mixture into 8–10 equal portions and shape into patties about ½-inch thick.
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
- Fry the potato cakes for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with sour cream, ranch dressing, garlic aioli, or ketchup.
Tips
- Chill the patties for 20–30 minutes before frying to help them hold their shape.
- For extra crunch, coat each patty lightly in breadcrumbs before frying.
- You can also air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through.
Serving Suggestions
- Sour cream
- Garlic aioli
- Ranch dressing
- Spicy ketchup
- Fresh herbs
