Recipe from David Page and Barbara Shinn
Adapted by Julia Moskin
- Total Time
- 1 hour, plus 1 hour's chilling
- Rating
- 4(210)
- Notes
- Read community notes
These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form. They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah. The power of the garlic is tamed in one easy step — by boiling it in the same water as the potatoes. —Julia Moskin
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Ingredients
Yield:8 servings (can be doubled)
- 2½ to 3pounds medium-starch potatoes, such as Yukon Gold, peeled and quartered
- 12whole garlic cloves, peeled
- Kosher salt
- ½cup fine yellow cornmeal
- 3tablespoons finely chopped fresh parsley
- 1large egg
- 1large egg yolk
- 2tablespoons whole milk
- 1tablespoon olive oil, more for frying
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
198 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; 433 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
See AlsoThe Best Recipes from Minnesota18 Christmas Seafood Recipes Fit for a Special Holiday FeastHand-Formed Parmesan Tater Tots Recipe on Food52Easy Tater Tot Casserole (Grandma's Recipe)1
Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
Step
2
Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
Step
3
Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2½ teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
Step
4
Heat oven to 350 degrees. Form potato mixture into rounds about ¾-inch thick. Put remaining cornmeal in a shallow dish.
Step
5
Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
Step
6
Bake until heated through, 10 to 15 minutes.
Ratings
4
out of 5
210
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Cooking Notes
Ruth
Made this for Thanksgiving instead of mash potatoes because I also made the fiery sweet potatoes (see my review - it was great.) The dish is a little dull for the amount of work required. I would recommend but would add whip the potatoes for a lighter consistency, and maybe a tad of mustard to spice it up.
dkat
Basically this is what I do with my left-over mashed potatoes which I often cook with garlic. I add scallions to the pancakes. Since the leftover mash potatoes are already chilled I do not chill the pancakes when I make them up but It might make for a thicker pancake if that is what was wanted.
kfh
for dairy free i used 2 tbslp of chicken broth instead of milk
Maggie
You'd be better off substituting a mashable squash like Butternut or Delicata. Spaghetti squash has entirely the wrong texture here.
Gordon
Ever tried this dish with spaghetti squash instead of potatoes?
Laura Thielen
I used cilantro instead of parsley, and in addition to the garlic boiled with the potatoes, added some minced fresh garlic and pesto when mashing the cooked ingredients. Next time I’ll mash 3/4 of the mixture and leave more chunks or mix in some shredded raw potato for extra texture.
Didi
This recipe is great as is, but the method (potato and cornmeal then cornmeal coated and pan fried before going in the oven) is also a fantastic base for any potato cake you want to make.
Nat
Don't do what I did!! I didn't think the consistency was right as written, it seemed too dry and crumbly. I added a couple more tbs of milk, but when it came time to coat and fry them, the mixture wouldn't hold together and was an awful mess. Trust as written!
David Shepherd
Had some very creamy left-over mashed on hand, about 2 cups' worth. Had to tighten then up with a bit more cornmeal than called for, also added some bread crumbs to the mix. Didn't need much milk cause the potatoes were already loose. Sauteed some garlic to soften it, threw in scallions right at the end, along with frozen peas and corn niblets, folded everything together, then fridged the mix for an hour or so. Made the cakes in reserved bacon fat. Delish. Next time, shredded cheese, too.
David
A very bland dish. I recommend adding something more to add flavor. We won't be making it again.
david shepherd
Don't give up, dude–the recipe makes a great base for adjusting the flavor profile to suit. Read what others have done, then give it another go.
Liz
Great recipe, but to make even better try substituting Panko for the cornmeal & add crispy, crumbled bacon to the potato mixture before frying. Also, try topping potato cakes with freshly grated Parmesan before baking.
Tory
For Rosh Hashanah, which was a kosher meal with meat, I swapped in homemade chicken stock for the milk. I also used a tablespoon of schmaltz (rendered chicken fat) instead of olive oil in the potato mixture. If you want a side to give some structure to the plate of food, these are perfect.
eg
thyme! use for left over mashed tatoes
JayeDee
Great! Added fresh thyme to the garlic & potato water plus kicked it up with white pepper vs black (personal mashed potato preference)
Sarah A.
I see how this dish could be thought of as “a little dull” but it’s really an excellent base for other things which is what I think is it’s true calling. We used crumbled Italian sausages sautéd with greens. Also, plain it makes an excellent side that picky kids will eat without complaint so dress it up for the more adventurous eaters.
C stovall
These are delicious using leeks
Gordon
Ever tried this dish with spaghetti squash instead of potatoes?
Maggie
You'd be better off substituting a mashable squash like Butternut or Delicata. Spaghetti squash has entirely the wrong texture here.
dkat
Basically this is what I do with my left-over mashed potatoes which I often cook with garlic. I add scallions to the pancakes. Since the leftover mash potatoes are already chilled I do not chill the pancakes when I make them up but It might make for a thicker pancake if that is what was wanted.
kfh
for dairy free i used 2 tbslp of chicken broth instead of milk
Ruth
Made this for Thanksgiving instead of mash potatoes because I also made the fiery sweet potatoes (see my review - it was great.) The dish is a little dull for the amount of work required. I would recommend but would add whip the potatoes for a lighter consistency, and maybe a tad of mustard to spice it up.
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