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Crisp Potato Cakes

Our family makes this potato pancake recipe instead of the more expected individual latkes on Hanukkah. This recipe makes two large potato cakes that are then cut into small wedges for serving. Parboiling the potatoes before grating them results in a creamy interior. These are especially nice with applesauce or crème fraîche and caviar.–Rozanne Gold

LC You Say Potato Cake, I Say Latke...Note

Latke. Rosti. Potato pancake. Each quite distinct. And yet each somewhat the same–at least in terms of their ability to satiate beyond words. We find this recipe in particular to be quite ingenius, regardless of the season or your religious affiliation–because it’s a single whopping cake that’s cut into wedges, saving the time-consuming tediousness of standing at the stove making individual servings. It also calls for boiling the potatoes first to create a crisp exterior and airy interior that’s sort of something between latkes and home fries.

Any potato that maintains its integrity–that is, holds its shape–after boiling will do just dandy. Varieties that fall squarely (er, roundly or maybe even a little oblongly) into this category include new potatoes, white or red potatoes, and good old Yukon golds.

Crisp Potato Cakes Recipe

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • Serves 6

Ingredients

  • 2 pounds large boiling potatoes (see LC Note above) unpeeled
  • 3 tablespoons coarsely grated onion
  • 4 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Directions

  • 1. Preheat the oven to 300°F (149°C).
  • 2. Boil the potatoes in a large pot of salted water until just tender, about 20 minutes, depending on the size. Rinse under cold water and peel. Let cool slightly.
  • 3. Grate the potatoes lengthwise on the large holes of a box grater over a bowl. Add the onion, 1 teaspoon salt, and pepper and mix.
  • 4. Heat 1 tablespoon of the oil in a large (10-inch) skillet over medium-high heat. Add half of the potatoes and spread to form an even layer. Reduce the heat and cook until the bottom is golden, about 12 minutes. Invert a large plate over the skillet and carefully invert the potato cake onto the plate. Add another 1 tablespoon oil to the skillet and gently slide the cake back in. Cook until the underside is crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining potatoes and oil. Serve the potato cakes immediately, cut into wedges.
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