My F&W
quick save (...)

Chunky Fried Potato Cakes

  • FAST
  1. 7 large russet potatoes, peeled and halved
  2. Salt
  3. 1/2 cup milk
  4. 3 tablespoons unsalted butter
  5. Vegetable oil, for frying
  1. Put the potatoes in a large pot of salted water and bring to a boil. Cook over moderately high heat until tender, about 25 minutes. Drain the potatoes, return to the pot and shake over high heat to dry them, about 30 seconds. Partially mash the potatoes with a fork, blending in the milk and butter. Season with salt. Let cool slightly, then shape the mashed potatoes into eight 1 1/2-inch-thick patties.
  2. In a large skillet, heat 1/4 inch of oil until shimmering. Add 4 of the potato cakes and cook over moderate heat until browned and crusty, about 4 minutes per side. Transfer the cakes to a warm oven while you fry the rest. Serve hot.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.