Oh heavens, these were such a hit! All the grandkids wanted seconds and grandpa ate three of them. Safe to say I will be making them again and again.”
This recipe for Crispy Garlic Parmesan Potato Patties is a fantastic way to transform humble potatoes into a dish that’s a hit with all generations. These patties feature a golden-brown, herb-flecked crust and a soft, flavorful interior.
The Ingredient Profile
- The Base: 2 ½ lbs Russet or Yukon Gold potatoes, peeled and boiled until tender.
- The Flavor: ½ cup freshly grated Parmesan cheese and 3 cloves of minced garlic.
- The Herbs: 1 tbsp chopped fresh parsley (or 1 tsp dried) and a pinch of dried oregano.
- The Binder: 1 large egg and ¼ cup all-purpose flour.
- Seasoning: Salt and freshly cracked black pepper to taste.
- For Frying: 3 tbsp olive oil or butter.
The Method
1
Mash and Season
Start with a smooth base
Mash your cooked potatoes in a large bowl until smooth. Stir in the Parmesan cheese, minced garlic, parsley, oregano, salt, and pepper until well combined.
2
Bind the Mixture
Keep it all together
Add the egg and flour to the potato mixture. Mix thoroughly until a workable dough forms. If the mixture feels too sticky, add another tablespoon of flour.
3
Shape the Patties
Ready for the pan
Form the mixture into oval or round patties, about 1-inch thick. This size ensures a good balance between the crispy exterior and the soft middle.
4
The Perfect Sear
3–4 minutes per side
Heat your oil or butter in a large skillet over medium-high heat. Fry the patties in batches, being careful not to overcrowd the pan. Cook until they reach a deep, golden mahogany brown on both sides.
Tips for Success
- Dry Your Potatoes: After boiling, drain the potatoes well and let them sit for a minute to allow excess steam to escape. Too much moisture will make the patties fall apart in the pan.
- Freshly Grated Cheese: Use a block of Parmesan rather than the canned variety. The freshly grated cheese melts better and contributes to a superior “lacey” crust.
- Don’t Rush the Flip: Wait until a solid crust has formed before trying to flip the patties. If they stick to the pan, they aren’t ready to be turned over yet.
Serving Suggestion: These are delicious on their own, but they pair beautifully with a dollop of sour cream or a side of creamy garlic aioli for dipping.
