Crispy Potato Cakes with Herbed Ranch Salsa
Prep Time: 1 Hour
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours 30 Minutes
Servings: 8 Potato Cakes
Description
These crispy, golden potato cakes are packed with flavor and a touch of freshness, perfect for any occasion. Paired with a creamy, herbed ranch salsa, this recipe is simple to make but full of rich, savory goodness. Whether you’re preparing it for brunch or serving it as a side dish for dinner, these potato cakes are bound to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sour cream | 1/3 cup |
| Tomatoes | 1/3 cup, chopped |
| Onions | 3 small, chopped |
| Vinegar | 1/2 teaspoon |
| Fresh cilantro | 1 1/2 tablespoons |
| Salt | 1 teaspoon |
| Fresh ground black pepper | 1 teaspoon |
| Dried dill | 1/4 teaspoon |
| Russet potatoes | 5 medium-sized, peeled and chopped |
| Monterey Jack cheese | 1/3 cup, shredded |
| Cheese (your choice) | 1/3 cup, shredded |
| Green onions | 3, chopped |
| Fresh cilantro (for garnish) | 2 tablespoons |
| Salt | 1 teaspoon |
| Fresh ground black pepper | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| All-purpose flour | 1/2 cup |
| Dried dill (for breading) | 1 teaspoon |
| Egg | 1, beaten |
| Milk | 1/4 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290.9 kcal |
| Fat Content | 8.8 g |
| Saturated Fat Content | 4.9 g |
| Cholesterol Content | 45 mg |
| Sodium Content | 826.4 mg |
| Carbohydrate Content | 42.5 g |
| Fiber Content | 4.1 g |
| Sugar Content | 2.8 g |
| Protein Content | 10.9 g |
Instructions
-
Boil the Potatoes
Begin by placing the chopped russet potatoes into a large pot of water. Bring it to a boil and cook the potatoes for 25-30 minutes, or until they are mostly soft but still slightly firm in texture. Itβs important that the potatoes arenβt fully mushy, as they will hold together best when slightly chunked in the final mix. -
Prepare the Herbed Ranch Salsa
While the potatoes are boiling, prepare the herbed ranch salsa by combining sour cream, chopped tomatoes, onions, vinegar, fresh cilantro, salt, black pepper, and dried dill in a small mixing bowl. Stir until well combined, then cover and place the salsa in the refrigerator to chill. -
Mash the Potatoes
Once the potatoes are done, drain them thoroughly. Place the drained potatoes into a medium-sized bowl and mash them with a fork or potato masher. Leave some small chunks for texture; avoid over-mashing, as the potato cakes will hold together better with a bit of chunkiness. -
Mix the Potato Cake Base
Add the remaining ingredients for the potato cakes into the mashed potatoes. Stir in the Monterey Jack cheese, your choice of additional cheese, green onions, fresh cilantro, salt, pepper, garlic powder, and all-purpose flour. Mix until all ingredients are well combined. -
Prepare the Breading Mixture
In a large bowl, combine the breadcrumbs, flour, and dried dill. In another bowl, beat together the egg and milk until smooth. -
Form the Potato Cakes
Using your hands, scoop about 1/2 cup of the potato mixture and shape it into a patty, similar in size to a hamburger patty. Then, dredge each patty in the breadcrumb mixture, followed by dipping it into the egg mixture, and then return it to the breadcrumb mixture, making sure to coat it well on all sides. Arrange the coated patties on a plate. Repeat this process with the remaining potato mixture. -
Chill the Potato Cakes
To help the potato cakes hold together better while frying, cover and chill them in the refrigerator for about one hour. -
Fry the Potato Cakes
Heat up 1 inch of shortening in a large skillet over medium-low heat. Once the oil is hot, gently place the potato cakes into the skillet, frying for 2-4 minutes on each side, or until golden brown and crispy. Donβt overcrowd the pan; you may need to cook them in batches. -
Drain and Serve
Once the potato cakes are golden and crispy, remove them from the skillet and let them drain on a rack or paper towels to remove excess oil. Serve the potato cakes warm, drizzled with the chilled herbed ranch salsa.
These crispy, flavorful potato cakes are perfect for a light lunch, as a side dish for dinner, or even as a savory brunch option. Enjoy the crispy exterior, with a soft, cheesy, and herbed interior, topped off with the refreshing herbed ranch salsa for a perfect balance of flavors.
