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1. Prepare the Potatoes:
Peel and boil the potatoes in salted water until tender, about 15–20 minutes.
Drain the water and mash the potatoes while they are still hot.
2. Make the Potato Dough:
Add black pepper, vegetable oil, and cornstarch to the mashed potatoes. Mix until a smooth dough forms.
If desired, add chopped parsley for extra flavor.
3. Shape the Potato Cakes:
Take a small portion of the dough (about 1 tablespoon) and roll it into a ball.
Flatten each ball slightly with a fork to create a patty shape.
4. Cook the Potato Cakes:
Heat a non-stick skillet over medium heat with a drizzle of olive oil.
Fry the potato cakes for 3–4 minutes on each side, or until golden and crispy.
5. Make the Garlic Sauce:
In a small bowl, combine sour cream, minced garlic, paprika, soy sauce, sweet chili sauce, mayonnaise, and chopped dill. Mix well.
6. Serve:
Arrange the crispy potato cakes on a serving plate.
Serve with the garlic sauce on the side or drizzle it over the cakes. Garnish with fresh parsley or dill.
Serving Suggestions
Serve as an appetizer with a side of fresh salad.
Pair with grilled meat or roasted vegetables for a complete meal.
Add a dollop of the garlic sauce and sprinkle with extra paprika for presentation.
Serve alongside scrambled eggs or omelets for a hearty breakfast.
Offer as a party snack with a variety of dipping sauces.
Cooking Tips
Ensure the potatoes are completely drained before mashing to avoid a watery dough.
Adjust the cornstarch amount if the dough is too sticky.
Fry in small batches to maintain even cooking and crispiness.
Experiment with herbs like thyme, oregano, or chives for added flavor.
Nutritional Benefits
Potatoes are a good source of complex carbohydrates and potassium.
Garlic provides antioxidants and boosts immunity.
Sour cream adds calcium and a creamy texture.
Dietary Information
Vegetarian-friendly
Can be made gluten-free by ensuring all sauces and condiments are gluten-free.
Nutritional Facts (Per Serving)
Calories: ~150
Protein: 3 g
Carbohydrates: 20 g
Fat: 6 g
Fiber: 2 g
Sodium: 300 mg
Storage
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat or in the oven at 180°C (360°F) for 5–7 minutes.
Freeze: Freeze uncooked potato cakes between layers of parchment paper for up to 1 month. Thaw before frying.
Why You’ll Love This Recipe
Simple ingredients and easy preparation.
Crispy on the outside, soft on the inside.
Versatile as a snack, appetizer, or side dish.
Paired with a bold and flavorful garlic sauce.
Conclusion
These Crispy Potato Cakes with Garlic Sauce are a delightful combination of texture and flavor. Whether served as a side dish or a party appetizer, they are sure to be a crowd-pleaser. Try this recipe for a comforting and delicious potato dish that’s quick, easy, and versatile!
Frequently Asked Questions (FAQ)
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a natural sweetness to the cakes.
What can I substitute for cornstarch?
You can use potato starch or all-purpose flour as an alternative.
Can I bake the potato cakes instead of frying?
Yes, bake them at 200°C (400°F) for 15–20 minutes, flipping halfway through.
How do I prevent the cakes from sticking to the pan?
Use a non-stick skillet and ensure the oil is hot before adding the cakes.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before shaping and cooking.
Can I make this recipe vegan?
Substitute sour cream and mayonnaise with plant-based alternatives.
What other dipping sauces go well with this dish?
Try tzatziki, ranch, or spicy mayo for variety.
Can I add cheese to the potato cakes?
Yes, mix shredded cheese into the dough for extra flavor.
How do I know when the cakes are cooked?
They should be golden brown and crisp on both sides.
Can I freeze the cooked cakes?
Yes, freeze cooked cakes in a single layer, then reheat in the oven or skillet.
