Potato Cakes Recipe
vermont cheddar, scallion, crème fraîche
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Potatoes
Peel and chop the Russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
- 2
Mash the Potatoes
In a large bowl, mash the boiled potatoes until smooth. Let them cool completely.
- 3
- 4
Form the Cakes
Shape the potato mixture into patties, about 1/2 inch thick. You should get about 8-10 cakes.
- 5
Fry the Cakes
Heat oil in a large skillet over medium heat. Fry the potato cakes in batches until golden brown and crispy, about 4-5 minutes per side.
- 6
Serve
Remove from skillet and place on paper towels to drain excess oil. Serve warm with a dollop of crème fraîche on top.
