Pan-Fried Potato Cake

Pan-Fried Potato Cake – A quick and hearty meal using simple ingredients while delivering unforgettable flavors and taste.

One of the best aspects of this simple potato recipe is that it has a nice, crunchy texture with each and every bite. Combine that with the added spices and seasonings and you’ve created a wonderful and easy meal that you’ll want to make over and over again.

Frying up potatoes for dinner is one of those comfort meals that are perfect for cold weather and relaxing evenings. Just make certain that you do your best to slice your potatoes thin before cooking them so they fry up nice and even for that added crunch!

Main Ingredients

  • Potatoes. Yukon Gold potatoes work best in this recipe. The second best choice is Red Bliss potatoes.
  • Corn Starch. This ingredient allows the potatoes to crisp nicely and hold together.
  • Spices. Garlic powder, oregano, salt, and red pepper flakes for a touch of heat.
  • Oil for frying. You can use any oil you like. I used grapeseed oil.

How to Make this Potato Cake

1. Wash and peel your potatoes. Slice them into thin circles.

Peeling and Cutting Potatoes.

2. Place the potatoes into a large mixing bowl. Add the corn starch, garlic powder, oregano, salt, and red pepper flakes. Mix everything nicely with your hands.

Mixing Potato Slices with Spices and Corn Starch.

3. Add the oil to a medium (about 9-10 inch) non-stick skillet. Spread the potatoes evenly on top. Cover with a tight lid, and cook on low heat for about 20 minutes, until the potatoes have browned on the bottom.

Adding Oil and Spreading Potatoes evenly over Skillet.

4. Place a plate over the potatoes, and drain the oil into a small dish.

Placing Plate over Potato Cake and Draining the Oil.

5. Now, with the help of the plate, flip the potato cake carefully. Return the oil into the skillet and then add the flipped potato cake. Cook, on low-medium heat without the lid, for about 7 minutes*, until the potatoes are browned on the other side.

Returning Oil and Flipped Potato Cake into the Skillet.

6. Place the plate over the potatoes, and drain the remaining oil again. Transfer the potato cake onto a serving platter. Garnish with fresh parsley, if desired. Serve immediately.

*NOTE: Adjust the heat and cooking time, based on how cooked your potatoes are at this point. If potatoes appear nice and soft, cook them on medium heat for about 5 minutes, until they brown on the other side. If the potatoes, look like they need more cooking, you can cook them on low heat for 10-13 minutes.

Sliced Potato Cake on a White Plate.

Tips & Tricks

Make certain that the oil is not too hot. Before adding in your potatoes, be certain that your oil and the skillet is not too hot. You’ll be using your hands to place the potato slices and I don’t want you to get oil burns.

Slice the potatoes thin. But not too thin. There’s a balance. The potatoes shouldn’t be so thin that you can see through them but you want to be certain that they’re going to cook up evenly in the oil as well. Take your time and use a mandolin slicer if necessary to get a nice, even cut.

Don’t forget the toppings. You don’t have to have toppings for this potato recipe, but you can if you want. Some simple topping choices could be chopped chives, hot sauce, or even a little bit of salsa as well. Anything your taste buds love will work.

How to Store and Reheat

It’s unlikely that you are going to have the leftovers of this Pan-Fried Potato Cake. 🙂 But if you do, simply add it to a container with a lid and keep it in the fridge for up to 5 days.

The easiest way to reheat this dish is to heat it low and slow in a skillet or a pan on the stove or pop it in the microwave for 30 seconds – 1 minute of time. (and if you need to adjust the time accordingly, do so!)

Pan-Fried Potato Cake on a Plate with a Fork.

When it comes to a fun and flavorful potato recipe, you can’t go wrong with this one! Not only is it super simple to make but it’s even better to sit down and enjoy!

More Delicious Potato Recipes To Try:

Video Tutorial

Pan-Fried Potato Cake 

Tania Sheff

Pan-Fried Potato Cake – A quick and hearty meal using simple ingredients while delivering unforgettable flavors and taste.

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffa604; }

0 from 0 votes

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Lunch

Cuisine American

Servings 2 servings

Calories 608 kcal

Ingredients  

  • 4 medium Yukon gold potatoes about 1 1/2 lbs.
  • 1/4 cup corn starch
  • 1/2 tbsp. oregano
  • 1/2 tbsp. garlic powder
  • 1/2 tsp. salt or to taste
  • 1/4 tsp. red pepper flakes
  • 4 tbsp. oil

Instructions 

  • Wash and peel your potatoes. Slice them into thin circles.

  • Place the potatoes into a large mixing bowl. Add the corn starch, garlic powder, oregano, salt, and red pepper flakes. Mix everything nicely with your hands.

  • Add the oil to a medium (about 9-10 inch) non-stick skillet. Spread the potatoes evenly on top. Cover with a tight lid, and cook on low heat for about 20 minutes, until the potatoes have browned on the bottom.

  • Place a plate over the potatoes, and drain the oil into a small dish.

  • Now, with the help of the plate, flip the potato cake carefully. Return the oil into the skillet and then add the flipped potato cake. Cook, on low-medium heat without the lid, for about 7 minutes*, until the potatoes are browned on the other side.

  • Place the plate over the potatoes, and drain the remaining oil again. Transfer the potato cake onto a serving platter. Garnish with fresh parsley, if desired. Serve immediately.

Notes

*NOTE: Adjust the heat and cooking time, based on how cooked your potatoes are at this point. If potatoes appear nice and soft, cook them on medium heat for about 5 minutes, until they brown on the other side. If the potatoes, look like they need more cooking, you can cook them on low heat for 10-13 minutes.            

HOW TO STORE AND REHEAT

It’s unlikely that you are going to have the leftovers of this Pan-Fried Potato Cake. 🙂 But if you do, simply add it to a container with a lid and keep it in the fridge for up to 5 days.
The easiest way to reheat this dish is to heat it low and slow in a skillet or a pan on the stove or pop it in the microwave for 30 seconds – 1 minute of time. (and if you need to adjust the time accordingly, do so!)

Nutrition

Calories: 608kcalCarbohydrates: 80gProtein: 8gFat: 30gSaturated Fat: 2gSodium: 513mgPotassium: 1522mgFiber: 10gSugar: 3gVitamin A: 245IUVitamin C: 67mgCalcium: 100mgIron: 4mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!




LEAVE A REPLY

Please enter your comment!
Please enter your name here