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Home › Recipes › Potato › Garlic Potato Cakes

Garlic Potato Cakes

Donna Graham


Ingredients

2 1/2 pounds red potatoes, scrubbed and halved
12 garlic cloves, peeled and chopped
1 teaspoon salt
1/2 cup fine yellow cornmeal
2 tablespoons chopped fresh parsley
1 large egg
1 large egg yolk
2 tablespoons whole milk
3 tablespoons olive oil
Salt and pepper to taste

Directions

Place the potatoes, garlic and 1 teaspoon salt in 8-quart pan, and fill with enough water to cover the potatoes. Bring water to a gentle boil and cook until potatoes are just tender. Drain the potatoes, return to the pot and stir over medium heat for one minute to dry the potatoes.

Add 3 tablespoons of the cornmeal and the parsley, and mash everything together with a masher, leaving the mixture chunky.

Whisk together the egg, egg yolk, milk and 1 tablespoon of the oil in a small bowl. Stir the mixture into the potatoes and season with salt and pepper. Spread the potatoes out on a large plate, cover with plastic wrap and refrigerate for at least one hour or up to four hours.

Preheat the oven to 350 degrees.

Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Or you can make bigger cakes. Put the remaining 5 tablespoons cornmeal in a shallow dish, and coat the potato cakes in the cornmeal.

Heat olive oil in a skillet over medium heat. Add the potato cakes, in batches, and brown them on both sides. Transfer the potato cakes to a baking sheet, and bake at 350 degrees F until heated through, about 10 to 20 minutes.