Best 2 Golden Potato Cake Recipes
Golden potato cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with simple ingredients like potatoes, eggs, and flour, these cakes are a great way to use up leftover mashed potatoes or to create a quick and easy meal. They can be served with a variety of toppings, such as cheese, sour cream, or salsa, and can be cooked in a variety of ways, including pan-frying, baking, or grilling. With their crispy exterior and fluffy interior, golden potato cakes are sure to be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
GOLDEN POTATO CAKE
It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.
Provided by Ludo Lefebvre
Categories Bon Appétit Side Christmas Potato Butter New Year's Eve
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
- Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
- Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
- Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly.
- Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
- Do Ahead
- Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350°F for 10 minutes before serving.
GOLDEN POTATO CAKE
Sliced potatoes are fried in clarified butter until golden brown, then layered and baked to perfection. From Bon Appetit, Dec. 2016
Provided by Annae
Categories Potato
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
- Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
- Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
- Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly.
- Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
Tips:
- For perfectly golden and crispy potato cakes, use a combination of Yukon Gold and russet potatoes. Yukon Gold potatoes will give the cakes a creamy texture, while russet potatoes will provide structure and help them hold their shape.
- Make sure to grate the potatoes finely. This will help them cook evenly and prevent them from becoming too mushy.
- Don't overmix the potato mixture. Overmixing will make the cakes tough.
- Use a well-seasoned cast iron skillet or nonstick pan for cooking the potato cakes. This will help them get a nice, even crust.
- Be patient when cooking the potato cakes. They need to be cooked slowly over medium heat in order to get crispy on the outside and cooked through on the inside.
- Serve the potato cakes hot with your favorite toppings. Some popular options include sour cream, applesauce, or guacamole.
Conclusion:
Golden potato cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and tasty meal, give these potato cakes a try!
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