Crispy Parsley Potato Cakes
These golden, pan-fried potato cakes are the perfect side dish or snack, featuring fluffy mashed potatoes and fresh, vibrant parsley. With a satisfyingly crispy crust and a buttery center, they are a simple yet delicious way to elevate any meal.
Servings4 Portions
Prep Time30 Mins
Cook Time35 Mins
Difficulty
Easy
Ingredients
4
- Maris Piper potatoes, cut into 2 cm cubes600 g
- butter plus extra to serve2 tbsp
- finely chopped parsley35 g
Step-by-Step Instructions
01
Place the cubed potatoes in a large pan of boiling salted water. Cook for 6–8 minutes until just tender, then drain and leave to cool slightly in a colander.
02
Transfer the potatoes back into the pan along with the butter and chopped parsley. Mash until the ingredients are well combined and smooth, then season generously with salt and pepper. Let the mixture cool completely for about 30–45 minutes.
03
Once the mixture is cool, take small handfuls and shape them into puck-sized patties, weighing approximately 50–60g each. Arrange them on a tray and chill in the refrigerator for at least 30 minutes to firm up. These can be prepared up to 24 hours in advance.
04
Heat a non-stick frying pan over medium heat. Fry the potato cakes (no oil is necessary) for 2–4 minutes on each side until they develop a beautiful golden-brown crust. Avoid overloading the pan to ensure easy flipping.
05
Serve the potato cakes piping hot. If you are preparing other parts of a meal, you can keep them warm in a low oven. Top with a little extra butter before serving if desired.
Chef's Tips
For an extra-crispy exterior, you can lightly coat the chilled patties in a little plain flour or panko breadcrumbs before frying. If you have leftover mashed potatoes, this is an excellent way to repurpose them—just ensure they are cold and firm before shaping.
