it will save you! Better than meat and always tasty

Instructions

1. Prepare the Potatoes: Wash and peel the potatoes. Cut them into roughly equal-sized chunks (about 1-inch cubes) to ensure even cooking.
2. Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
3. Drain and Mash: Once cooked, thoroughly drain the potatoes in a colander. Return the drained potatoes to the empty pot. Mash them using a potato masher or a fork until smooth, with no lumps. Avoid over-mashing, as this can make the potatoes gummy.
4. Season the Mash: While the mashed potatoes are still warm, add the finely chopped fresh parsley (or other herbs), salt, black pepper, garlic powder, and onion powder (if using). Mix well to combine all the seasonings evenly throughout the potatoes.
5. Add Binder: Add the 2 tablespoons of all-purpose flour and the lightly beaten egg to the seasoned mashed potatoes. Mix thoroughly until everything is well incorporated and a cohesive dough forms. The mixture should be firm enough to hold its shape. If it feels too wet, you can add another tablespoon of flour.
6. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the potato mixture for at least 30 minutes. This chilling step is crucial as it helps the mixture firm up, making it much easier to shape the patties and preventing them from falling apart during frying.
7. Shape the Patties: Once chilled, remove the potato mixture from the refrigerator. Lightly dust your hands with flour. Take about 2-3 tablespoons of the potato mixture and flatten it into a disc, about 1/2 inch thick and 2-3 inches in diameter. Repeat with the remaining mixture. You should get approximately 10-12 patties.
8. Preheat Oil: Heat about 1/2 to 3/4 cup of vegetable or canola oil in a large non-stick skillet over medium-high heat. The oil should be hot enough that a small piece of potato mixture sizzles immediately when dropped in.
9. Fry the Patties: Carefully place the potato patties into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for 3-5 minutes per side, or until golden brown and crispy.
10. Drain Excess Oil: Once cooked, use a slotted spoon or spatula to transfer the golden-brown patties to a plate lined with paper towels to drain any excess oil.
11. Serve: Serve your delicious potato patties hot, either as a main course with your favorite dipping sauce or as a delightful side dish.

Cooking Tips and Variations

To achieve the perfect crispy exterior and soft interior, pay attention to these tips:

• Potato Choice Matters: Starchy potatoes like Russet, Idaho, or Maris Piper are ideal for mashing and will give you the best fluffy texture inside. Waxy potatoes tend to be gummier.
• Don’t Be Afraid of Salt: Potatoes love salt! Season your boiling water and the mash generously. Taste and adjust before frying.
• Thorough Draining: Ensure your mashed potatoes are as dry as possible after boiling. Excess moisture can lead to soggy patties. You can even return the drained potatoes to the hot pot for a minute or two over low heat to dry them out further, stirring constantly.
• Chilling is Key: Do not skip the chilling step! A cold mixture is much easier to handle and less likely to break apart in the hot oil.
• Oil Temperature: Maintain a consistent medium-high heat. If the oil isn’t hot enough, the patties will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through.
• Don’t Overcrowd the Pan: Give the patties space to breathe. Frying in batches ensures even browning and keeps the oil temperature from dropping too much.
• Even Thickness: Try to make your patties of uniform thickness so they cook evenly.
• Crispy Coating: For an extra crispy exterior, you can lightly dredge the shaped patties in flour or even breadcrumbs just before frying.

Flavor Variations:

• Cheesy Goodness: Add 1/4 cup of shredded cheddar, mozzarella, or Parmesan cheese to the potato mixture along with the herbs.
• Spicy Kick: Incorporate a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce into the mash.
• Garlic Lover’s Dream: Sauté 1-2 cloves of minced garlic in a tiny bit of oil until fragrant, then add to the potato mixture.
• Herb Garden: Experiment with different fresh herbs like dill, chives, thyme, or rosemary for varying flavor profiles.
• Smoky Paprika: Add a teaspoon of smoked paprika to the potato mixture for a warm, smoky depth.
• Veggie Boost: Finely chop and sauté some onions, bell peppers, or even spinach, squeeze out excess moisture, and mix into the potato base.
• Curried Patties: Add 1-2 teaspoons of curry powder and a pinch of turmeric for an Indian-inspired twist.

Serving Suggestions:

• Serve simply with a dollop of sour cream or Greek yogurt.
• Pair with a fresh green salad for a light meal.
• Offer a variety of dipping sauces: ketchup, sriracha mayo, ranch, or a homemade garlic aioli.
• Excellent alongside roasted vegetables or a fried egg for breakfast/brunch.
• Perfect as a side to grilled chicken or fish for those who do eat meat.
• Stack them in a burger bun with your favorite toppings for a vegetarian burger alternative.

Storage and Reheating

Storage:

• Refrigeration: Leftover potato patties can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing (Cooked): To freeze cooked patties, allow them to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months.
• Freezing (Uncooked): You can also freeze uncooked, shaped patties. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When ready to cook, fry them from frozen, adding a few extra minutes to the cooking time.

Reheating:

• Oven/Toaster Oven: This is the best method for regaining crispiness. Preheat your oven or toaster oven to 350°F (175°C). Place the patties on a baking sheet and heat for 10-15 minutes, or until heated through and crispy.
• Air Fryer: For a quick and crispy reheat, place cold patties in a single layer in the air fryer basket. Air fry at 350°F (175°C) for 5-8 minutes, flipping halfway, until hot and crispy.
• Skillet: Heat a little oil in a non-stick skillet over medium heat. Reheat the patties for 2-3 minutes per side, until warmed through and crispy. This method works well but can add a bit more oil.
• Microwave: While convenient, the microwave will make the patties soft and lose their crispiness. If you’re not concerned about crispness, microwave on high for 30-60 seconds per patty, or until heated through.

Frequently Asked Questions

Can I bake these potato patties instead of frying them?

Yes, you can! While frying gives them the best crispness, baking is a healthier alternative. Preheat your oven to 400°F (200°C). Lightly brush the shaped patties with oil and place them on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until golden brown and cooked through. They won’t be as deeply crispy as fried ones, but still delicious.

My potato patties are falling apart, what went wrong?

There are a few common culprits. Firstly, ensure your potatoes were thoroughly drained and mashed. Excess moisture is the enemy! Secondly, make sure you chilled the mixture for at least 30 minutes; this helps the starches bind and the fat solidify, making the patties more stable. Lastly, ensure you added enough flour and egg as binders. If the mixture still feels too wet, add another tablespoon of flour.

What kind of potatoes are best for this recipe?

Starchy potatoes like Russet, Idaho, or Maris Piper are highly recommended. Their high starch content makes them fluffy when mashed and helps bind the patties together. Waxy potatoes (like red or new potatoes) tend to be gummier when mashed and won’t give you the same light texture.

Can I make these vegan?

Absolutely! To make these potato patties vegan, omit the egg. You can replace it with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or simply increase the flour by another tablespoon or two until the mixture holds together well. Ensure your oil and any optional additions (like cheese) are also vegan.