Crispy Cheesy Potato Patties
These golden, crispy patties are soft and cheesy inside—perfect as a snack, side, or even a light meal. Here’s a reliable recipe with tips for success.
Ingredients (makes about 8 patties)
· 4 medium russet or Yukon Gold potatoes (about 600g), peeled
· 1 cup shredded cheese (cheddar, mozzarella, or a mix)
· 1 large egg, lightly beaten
· 3 tbsp all-purpose flour (plus extra for coating)
· 2 tbsp finely chopped parsley or chives
· 2 tbsp finely grated onion (optional, adds flavor)
· 1 tsp garlic powder
· ½ tsp paprika (optional)
· Salt and black pepper to taste
· Oil for frying (vegetable, canola, or avocado oil)
Instructions
- Cook the potatoes:
· Boil the peeled potatoes in salted water until fork-tender (15–20 minutes).
· Drain well and let them cool slightly. Mash until smooth, but don’t overwork. - Mix the patty base:
· In a large bowl, combine the warm mashed potatoes, shredded cheese, egg, flour, herbs, grated onion (if using), garlic powder, paprika, salt, and pepper.
· Mix until everything is evenly distributed. The mixture should be soft but moldable. If too wet, add a little more flour. - Shape the patties:
· With floured hands, take about ¼ cup of the mixture and form into ½-inch thick patties.
· Place them on a parchment-lined tray and refrigerate for 20–30 minutes to firm up (this helps prevent sticking). - Fry until golden:
· Heat about ¼ inch of oil in a skillet over medium heat.
· Fry patties in batches for 3–4 minutes per side, until deeply golden and crisp.
· Drain on paper towels.
Tips for the best patties
· Potato choice: Russets give a fluffier texture; Yukon Golds are creamier.
· Cheese: Use a good melting cheese. A mix of cheddar (for flavor) and mozzarella (for stretch) works well.
· Binding: If the mixture feels too soft, add more flour (1 tbsp at a time) or refrigerate longer before frying.
· Cooking: Keep the oil at medium heat—too hot will burn the outside before the inside is warm.
· Oven option: For a lighter version, brush patties with oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
Serving ideas
· Serve warm with sour cream, Greek yogurt, or a simple dipping sauce (mix mayo with a squeeze of lemon and garlic).
· Pair with a fresh salad or steamed vegetables for a complete meal.
· Great for breakfast with a fried egg on top!
Enjoy your cheesy, comforting potato patties—crispy on the outside, soft and gooey inside!