Old Fashioned Potato Cakes Recipe

Mashed potatoes: The base of the recipe, providing a creamy texture.

Flour: Helps bind the mixture together and gives structure to the cakes.

Onion powder: Adds a mild onion flavor without the moisture of fresh onions.

Salt: Enhances the overall flavor of the potato cakes.

Black pepper: Adds a hint of spice and depth.

Oil: Used for frying, giving the cakes a crispy exterior.

When making these potato cakes, ensure your mashed potatoes are not too wet. If they are, the dough will be difficult to shape and may fall apart during frying. To achieve the perfect consistency, you can add a bit more flour to the mixture. Additionally, using a non-stick skillet and heating the oil properly before adding the patties will help achieve a golden brown and crispy exterior.

• Mashed potatoes - Substitute with mashed sweet potatoes: Mashed sweet potatoes provide a similar texture and moisture content, while adding a slightly different flavor profile.

• Flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that also adds a bit of protein and a slightly nutty flavor.

• Onion powder - Substitute with finely chopped green onions: Green onions add a fresh, slightly pungent flavor that complements the potatoes well.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the potato cakes.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable in the final dish.

• Oil for frying - Substitute with coconut oil: Coconut oil is a great vegan option for frying, offering a high smoke point and a subtle, pleasant flavor.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled potato cakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through and crispy.

• For freezing, arrange the cooled potato cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Transfer the frozen potato cakes to a freezer-safe bag or container. Label with the date for reference.

• Freeze for up to 2 months. To reheat, bake in a preheated oven at 375°F for 15-20 minutes, or until heated through and crispy. Alternatively, reheat in a skillet over medium heat, adding a bit of oil if needed.

• Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a skillet over medium heat and add a small amount of oil. Place the potato cakes in the skillet and cook for about 2-3 minutes on each side, or until they are warmed through and have regained their crispy texture.

• Use a microwave-safe plate and cover the potato cakes with a damp paper towel to prevent them from drying out. Microwave on high for about 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For an air fryer, preheat to 350°F (175°C). Place the potato cakes in a single layer in the basket and cook for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the potato cakes on the toaster oven tray and heat for about 10 minutes, flipping halfway through, until they are thoroughly warmed and crispy.

• Mixing bowl: A large bowl used to combine the mashed potatoes, flour, onion powder, salt, and black pepper into a dough.

• Skillet: A flat-bottomed pan used for frying the potato cakes until they are golden brown and crispy.

• Spatula: A tool used to flip the potato cakes in the skillet to ensure even cooking on both sides.

• Measuring cups: Used to measure out the mashed potatoes and flour accurately.

• Measuring spoons: Used to measure the onion powder, salt, and black pepper precisely.

• Scoop: A tool to portion out the potato mixture into equal-sized patties.

• Paper towels: Used to drain excess oil from the cooked potato cakes.

• Plate: A surface to place the cooked potato cakes after draining them on paper towels.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes instead of making fresh ones.

Pre-measure ingredients: Measure out the flour, onion powder, salt, and black pepper in advance.

Preheat the skillet: Start heating the oil in the skillet while you mix the ingredients.

Batch cooking: Shape all the potato patties before you start frying to streamline the process.

Use a cookie scoop: Use a cookie scoop to portion out the potato mixture evenly and quickly.