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Ingredients
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Crispy Potato Cakes
Salade Verte (Green Salad) - optional
To Serve (optional garnishes)
Method
Crispy Potato Cakes
- 1
Prepare potatoes
Grate the peeled russet potatoes using the large holes of a box grater or in a food processor. Transfer grated potatoes to a clean kitchen towel or several layers of paper towel. Twist and squeeze firmly to remove as much liquid as possible (this yields crisper cakes).
- 2
Combine batter
Place the drained grated potato in a bowl. Add the beaten egg, 2 tablespoons flour, chopped green onion, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until combined. If mixture seems very wet, add up to 1 additional tablespoon flour, 1 tsp at a time, until it holds together when pressed.
- 3
Heat pan
In a large nonstick or cast-iron skillet, heat 4 tablespoons vegetable oil and 1 tablespoon butter over medium heat until shimmering and butter is melted.
- 4
Form and fry cakes
Scoop about 3 tablespoons of the potato mixture per cake (for 3–4 inch cakes) and gently shape into a compact patty with your hands. Place patties in the hot skillet, spacing them so they do not touch. Flatten slightly with a spatula. Fry 3–4 minutes without moving until the underside is golden brown and crisp. Flip carefully and cook another 3–4 minutes until both sides are deep golden and interior cooked through. Adjust heat to medium-low if browning too quickly.
- 5
Drain and keep warm
Transfer cooked potato cakes to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while you cook remaining cakes. Add a little more oil or butter between batches if needed.
Salade Verte (Green Salad) - optional
- 6
Make dressing: In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.
- 7
Assemble salad: In a large bowl, combine 4 cups mixed baby lettuces, sliced cucumber, and radish. Drizzle with dressing and toss gently to coat just before serving to avoid wilting.
To Serve
- 8
Plate 2–3 crispy potato cakes per person with a portion of salade verte on the side (or serve cakes alone). Garnish cakes with a dollop (about 1 tablespoon) of sour cream or crème fraîche, a sprinkle of chopped chives or parsley, and a lemon wedge for squeezing.
- 9
Serve immediately while cakes are hot and crispy.