Herbed Fingerling Potato Cakes

Posted by on Mar 15, 2016 in Recipes | No Comments
Spring is upon us. Enjoy Chef Joel’s potato cakes as a base for some fresh asparagus, spring herb pesto and a filet of white fish. Don’t forget the wine! Try: Sauvignon Blanc, Saddleback Chardonnay, or even a Viognier!

Herbed Fingerling Potato Cakes
2 pounds fingerling potato
3 tbsp EVOO
2 tbsp corn starch
thyme or rosemary 2 sprigs
garlic 1 clove
salt and pepper
Place potatoes in a pot filled with cold water and place on high heat. Let cook 15-20 minutes until no resistance if felt when pierced with a knife. Strain potatoes and let cool to room temperature. In a large, bowl place cooled potatoes and mash slightly with your hands.  Make sure to leave some larger pieces when doing this to allow for texture. Add one finely diced garlic clove to the potatoes as well as the EVOO, corn starch, herbs, salt and pepper. Mix thoroughly. Your mixture should be fairly loose. Place one large scoop of the potato mixture into a ring mold (if you don’t have one, any round container with the size you want should work) and press down until cake is formed, remove ring mold. Repeat until mixture is gone. Once all the cakes are formed, heat a pan on the stove to medium high and add 4 tbsp EVOO. Once hot, sear the cakes on both sides until golden brown. Serve Immediately.