Table Talk » Crispy Potato Cakes

NOTE: See revised recipe

I'm bored with making the same old potato side dishes and my search for new potato recipes led me to a Cooking Light recipe for Crispy Potato Hash Browns. The technique used in this recipe interested me. You combine grated potatoes with cornstarch, form them into "cakes" using a 3-inch biscuit cutter, then bake them in a 475º oven. The online reviews for the recipe were good, and they sounded like a good side dish for the meatloaf I was making for one of my clients this week, so I put them on the menu.

Some side benefits of this recipe is that it is gluten-free, egg-free, dairy-free, and it has just a trace of fat.

I don't have a 3-inch biscuit cutter, but I am a whiz with aluminum foil, so I made a 3-inch ring form with foil. Take a 2 foot long strip of foil, fold it in half the long way, then continue to fold it in half the long way until you have a strip that is about an inch wide. Then twist the strip into a rope. Fold the twisted strip in half and form it into a 3-inch diameter loop. You'll get something that looks like this.

The potatoes are grated, then soaked in cold water for 5 minutes. The comments for the recipe indicated that the box grater gives much better results than grating in the food processor, so stick with the box grater. It doesn't take long to grate the potatoes. I didn't have a salad spinner to spin dry the potatoes. I set them in a colander and used a clean towel to press down on them until I couldn't squeeze out any more water. It worked perfectly for me. Even with the hand grating, the recipe was quick and easy to prep and the results were very tasty.

I renamed these to Crispy Potato Cakes because that is what they are. I see myself adding different herbs and spices to them to pair them with different dishes. How about some chili powder or cayenne pepper for a spicy potato cake? Or fresh thyme. Or curry powder. The possibilities are endless.

Crispy Potato Cakes
adapted from Cooking Light
serves 6

2 1/2 pounds baking potatoes, peeled
1/2 cup thinly sliced green onions
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
olive oil spray

Preheat oven to 475°.

Grate potatoes on a box grater. Place potato in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or place in colander and squeeze out water, pat dry with paper towels.

Combine potato and green onions in bowl. Add the cornstarch, salt, black pepper, and onion powder; toss well to coat.

Line a baking sheet with nonstick aluminum foil; coat thoroughly with cooking spray. Place a 3-inch round cutter on prepared baking sheet. Fill biscuit cutter with 1/2 cup potato mixture (do not pack). Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with olive oil spray.

Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.

Posted September 29, 2007 11:10 AM in Gluten-Free, Recipes, Test Kitchen

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5 Comment(s)

lyn said… (on September 29, 2007 at 12:30 PM #)

Ok .. now I know what I'm making tonight! .... :-)

MarcyK said… (on September 29, 2007 at 17:44 PM #)

What a cool way to stretch a potato, YUMMMM! Guess what's for dinner Sunday night???

Lisa said… (on September 30, 2007 at 19:12 PM #)

Must you egg me on with more ways to enjoy my potatoes? Yet another awesome Patti recipe for me to make - my tummy and my 3 lb bag of potatoes thank you!

Martha said… (on October 1, 2007 at 08:05 AM #)

Patti, these look great, and much less work (and less fat) than frying a few at a time in a skillet. Thanks for posting. I'll try these soon.

Sharon said… (on November 9, 2007 at 04:19 AM #)

I can't wait to make these, they look perfect Patti. Your clients are indeed lucky and no wonder you are PC of the Year and a great example. Cook on! ~Sharon


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