| Yield: | Serves 8 |
| Yield: | Serves 8 |
Ingredients
- 2 1/2 pound red potatoes, scrubbed and halved
- 12 garlic cloves, peeled
- 1 teaspoon kosher 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
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes. Bring the water to a gentle boil and cook until the potatoes are just tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.
- Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato 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 1 hour or up to 4 hours.
- Preheat the oven to 350 degrees F.
- Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.
- Heat the remaining 2 tablespoons olive oil in a 10-inch 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 until heated through, 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 207 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 47 mg |
| Sodium | 406 mg |
| Serving Size | 1 of 8 servings |
| Calories | 207 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 47 mg |
| Sodium | 406 mg |
Reviews
Many steps for a bland recipe that no one liked.
I made these last night and they were a big hit with my family. Just remember to clean your skillet between batches of potato cakes, or you will have burned bits of cornmeal sticking to the second batch.
These potatoe cakes are wonderful!
They come out of the oven light and tasty!
They come out of the oven light and tasty!
This recipe was good, but was much better when I deecided to use butter instead of olive oil in the skillet.
Easy to make. I cool them in a 9×13 pan. Instead of forming into patties, I cut them into 3-4″ sections like brownies and finish cooking them that way.
Very rustic and very tasty.