Nutritional Analysis per serving (8 servings)Powered by
When caught with a surplus of Buttermilk Mashed Potatoes during our holiday recipe testing, we created these satisfying potato cakes. With their crispy exterior and creamy, cheesy center, there’s not much to dislike here. We recommend topping these with a poached egg.
1Place all of the ingredients except the oil and salt in a medium bowl and stir to combine; set aside. Line a baking sheet with paper towels; set aside.
2Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes. Drop 3 to 4 (1/3-cup) dollops of the potato-cheese mixture into the pan and spread each into a 3-inch patty. Cook undisturbed until the bottoms are golden brown, about 4 to 5 minutes. Gently flip the cakes and cook until golden brown on the second side, about 4 to 5 minutes more. Transfer to the prepared baking sheet and season with salt. Repeat with the remaining potato mixture.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Easy Potato Skins
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