Crispy Garlic & Herb Potato

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Crispy Garlic & Herb Potato

These are a fantastic way to use up leftover mashed potatoes, or you can start from scratch for that extra-fresh flavor.

Ingredients

The Base:

  • 4 cups cold mashed potatoes (plain or already seasoned)

  • 1 large egg, lightly beaten

  • 1/2 cup all-purpose flour (plus extra for dusting)

  • 1/2 cup shredded cheese (cheddar or parmesan work beautifully)

The Flavor:

  • 3 cloves garlic, minced

  • 2 tbsp fresh parsley, finely chopped (save some for garnish)

  • 1 tsp dried oregano or Italian seasoning

  • 1/2 tsp onion powder

  • Salt and black pepper to taste

For Frying:

  • 3-4 tbsp vegetable oil or butter (or a mix of both for flavor and high-heat tolerance)

Step-by-Step Instructions

1. Prepare the Potato Mixture

In a large mixing bowl, combine the cold mashed potatoes, beaten egg, shredded cheese, minced garlic, parsley, and dry seasonings. Stir until everything is well incorporated.

2. Add the Binder

Gradually fold in the 1/2 cup of flour. The mixture should be thick and hold its shape. If it feels too sticky to handle, add another tablespoon of flour, but be careful not to add too much, or the cakes will become dense.

3. Shape the Cakes

Scoop about 1/3 cup of the mixture and roll it into a ball between your palms. Gently flatten it into a patty about 1/2-inch to 3/4-inch thick.

Tip: Lightly coat your hands and the patties in a little extra flour to help create that signature crust seen in your photo.

4. The Searing Process

Heat the oil/butter in a large non-stick skillet over medium-high heat. Once the pan is hot (the oil should shimmer), carefully place the patties in the pan. Do not overcrowd the skillet; work in batches if necessary.

5. Achieve the Golden Crust

Fry for about 3–4 minutes per side. Resist the urge to flip them too early! You want a deep, golden-brown crust to form so they don’t break apart. They should be hot and slightly puffed in the center.

6. Serve and Garnish

Remove the cakes and place them on a paper towel-lined plate for a moment to drain any excess oil. Serve them warm, garnished with the remaining fresh parsley.

Serving Suggestions

    • Dipper: These are excellent served with a dollop of sour cream or a side of ranch dressing.

    • Grandpa’s Favorite: Serve these alongside some crispy bacon or as a side for a Sunday roast.

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