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Potato Caraway Cakes

In this recipe from Chef Bryan Voltaggio, russet potatoes are baked, then grated and combined with shallots, caraway seed and other seasonings. The mixture is molded into cakes and deep-fried. Serve these crispy potato cakes alongside Bryan’s Grilled Filets Mignons with Caramelized Onion and Mushroom Sauce (see related recipe at left).

Ingredients:

For the potato cakes:

  • 3 russet potatoes, about 2 lb. total, washed and dried
  • 2 eggs
  • 1/3 cup minced shallots
  • 1 Tbs. plus 1 tsp. minced fresh tarragon
  • 1 tsp. kosher salt, plus more for sprinkling 
  • 1/4 tsp. toasted ground caraway seed
  • 1/2 tsp. freshly ground pepper 
  • Vegetable oil for frying

For the salad:

  • 2 oz. microgreens or mâche
  • Fresh lemon juice, to taste
  • Extra-virgin olive oil, to taste
  • Kosher salt and freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F.

To make the potato cakes, place the potatoes on a baking sheet. Transfer to the oven and bake, turning them once halfway through, until they are slightly underdone, 60 to 70 minutes; a wooden skewer should pass through the potatoes with slight resistance. Remove the potatoes from the oven and let stand until they are cool enough to handle.

Peel the potatoes with a paring knife. Using the smallest holes on a box grater, grate the potatoes into a large bowl. You should have about 4 1/2 cups grated potatoes. Add the eggs, shallots, tarragon, the 1 tsp. salt, the caraway seed and pepper and mix gently to combine, being careful not to break up the potatoes.

Line another baking sheet with parchment paper. Spray a 2 1/2-inch round cutter with nonstick cooking spray. Place the cutter in the palm of your hand and press enough of the potato mixture into the mold to create a potato cake about 3/4 inch high. Unmold the potato cake onto the parchment-lined baking sheet. Repeat with the remaining potato mixture, cleaning and spraying the mold as needed. You should have about 12 potato cakes. Refrigerate until set, about 1 hour.

Line a baking sheet with several layers of paper towels. In a 7 1/2-quart deep-fryer pot or Dutch oven over medium-high heat, pour in enough oil to fill one-third of the pot and heat to 325°F on a deep-frying thermometer.

Working in 4 batches, fry the potato cakes until golden and crisp, 2 1/2 to 3 minutes per batch. Using a slotted spoon or spider, transfer the potato cakes to the paper towel-lined baking sheet to drain. Sprinkle the cakes with kosher salt.

To make the salad, in a bowl, lightly dress the microgreens with lemon juice, olive oil, salt and pepper.

Just before serving, garnish the potato cakes with the salad. Serve immediately. Serves 4.

Recipe by Chef Bryan Voltaggio.