These oven-crisped potato cakes are a healthier alternative to the traditional fried version. Made with simple and wholesome ingredients, these cakes are crispy on the outside and fluffy on the inside. Perfect as a side dish or a snack, these potato cakes are sure to be a hit!
Ingredients
- 4 large potatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 3 tablespoons vegetable oil
Directions
- Preheat the oven to 425°F (220°C).
- Peel the potatoes and grate them using a grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- In a large bowl, combine the grated potatoes, chopped onion, minced garlic, flour, salt, black pepper, and paprika. Mix well until all the ingredients are evenly incorporated.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Once the oil is hot, drop large spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of the spoon. Cook for 2-3 minutes on each side, or until golden brown.
- Transfer the partially cooked potato cakes to a baking sheet lined with parchment paper. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the potato cakes are crispy and golden brown.
- Remove from the oven and let the potato cakes cool for a few minutes before serving.
- Serve the oven-crisped potato cakes as a side dish with your favorite dipping sauce or enjoy them as a snack on their own.
