Crispy Potato Cake
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- 4large russet or Idaho potatoes (about 2 pounds), peeled
- 1¼teaspoons salt
- ⅛teaspoon pepper
- ¼cup vegetable oil, plus more as needed
Nutritional analysis per serving (6 servings)
170 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mandolin or food processor, julienne the potatoes. Toss with salt and pepper.
- Step 2
In a 12-inch skillet, heat the oil over high heat until very hot but not smoking. Add the potatoes and press with the back of a spatula to form an even layer. Lower the heat to medium and cook until the bottom is golden brown, 10 to 20 minutes, shaking the pan frequently so the potatoes don't stick and adding oil as needed.
- Step 3
Flip the potato cake, add more oil if necessary and cook until the other side is golden brown. Cool the cake briefly on a wire rack and cut into 6 wedges.
Private Notes
Comments
I added a pinch of za’atar and diced sautéed onions to the potatoes pre-cooking; dolloped at the end with a mix of sour cream, sweet chili sauce, and apple cider vinegar. Incredible.