Garlic-Parsley Potato Cakes

Preparation

1. Step 1

   Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.

2. Step 2

   Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.

3. Step 3

   Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2½ teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.

4. Step 4

   Heat oven to 350 degrees. Form potato mixture into rounds about ¾-inch thick. Put remaining cornmeal in a shallow dish.

5. Step 5

   Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)

6. Step 6

   Bake until heated through, 10 to 15 minutes.