Potato Cakes with Chèvre and Herbs

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My mom made these all the time when I was growing up. But no herbs, no goat cheese, and no exotic appeal. Now you can better the “leftover mashed potatoes” side dish, with this recipe from Renee at Leite’s Culinaria. Thanks to her for the ingredients and the pic!

Serves 6

INGREDIENTS

  • 2 1/2 to 3 pounds Yukon Gold potatoes, peeled
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons sliced scallions, and any other herbs you wish
  • 8 ounces goat cheese, crumbled
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour, plus more for the work surface
  • 1/4 cup olive oil

DIRECTIONS

  • 1. Put the potatoes in a large pot and pour in enough cold water to barely cover. Season the cooking water with salt (it should taste like the sea) and bring to a boil. Cook on medium-high heat until the potatoes are tender but not mushy, 10 to 15 minutes or so, depending on the size of your spuds. Drain the potatoes, place them in a large bowl, and roughly mash them with a fork or a potato masher. Let cool slightly.
  • 2. Add the parsley, scallions + finely chopped herbs, goat cheese, and salt and pepper to the potatoes and mix until just combined, making certain that chunks of goat cheese are still visible. Cover and refrigerate until chilled through, at least 6 hours.
  • 3. Preheat the oven to 375°F (190°C).
  • 4. Using your hands, form the mixture into a 1-inch-thick block on a lightly floured countertop and cut it into rectangular cakes about 2 1/2 inches along their long side or, if you prefer, use a 2 1/2-inch round biscuit or cookie cutter to cut out individual potato cakes. You should have at least 12 cakes (and, quite possibly, more). Place the flour on a plate and lightly flour the cakes on both sides.
  • 5. Place 2 large ovenproof nonstick skillets (preferably cast-iron) over medium-high heat. Divide the oil between the skillets and heat until hot but not smoking. Add the potato cakes to the skillets and cook until the first side is golden brown. Flip the potato cakes and cook for another minute or so, and then transfer the skillets to the oven until the cakes are warmed through, about 10 minutes. Figure about 2 potato cakes per person.
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One thought on “Potato Cakes with Chèvre and Herbs

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