Gordon Ramsay’s potato cakes are a simple yet delicious way to transform everyday potatoes into golden, crispy patties packed with flavor. These cakes work so well because they balance creamy mashed potatoes with a crisp exterior, enhanced by fresh herbs and seasoning. Perfect as a side dish or a light snack, they bring a comforting twist to any meal.
Ingredients
- 500g (1 lb) potatoes, peeled and chopped
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons plain flour
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil or vegetable oil, for frying
- Optional: 1 clove garlic, minced
Instructions
- Cook the potatoes: Place the peeled and chopped potatoes in a large saucepan and cover with cold salted water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Sauté the onion (and garlic if using): While the potatoes cook, heat 1 tablespoon of butter in a frying pan over medium heat. Add the finely chopped onion and garlic (if using) and cook gently until soft and translucent, about 5 minutes. Remove from heat and set aside.
- Drain and mash the potatoes: Drain the cooked potatoes well and return them to the hot pan. Mash with the remaining butter until smooth and creamy. Season with salt and pepper.
- Add the onion and herbs: Mix the sautéed onion and garlic into the mashed potatoes along with the chopped parsley. Stir well to combine.
- Form the potato cakes: Place the flour on a plate. Take a heaped tablespoon of the potato mixture and shape it into a round patty about 2 cm (¾ inch) thick. Lightly coat each cake in flour, shaking off any excess.
- Egg wash: Dip each floured cake into the beaten egg, ensuring it is fully coated. This will help the cakes hold together and develop a golden crust.
- Fry the cakes: Heat a generous amount of oil in a non-stick frying pan over medium heat. Fry the potato cakes in batches, cooking for 3-4 minutes on each side until they are golden brown and crispy. Avoid overcrowding the pan to maintain even cooking.
- Drain and serve: Remove the cakes with a slotted spatula and drain on kitchen paper to remove excess oil. Serve immediately while hot and crispy.
Tips
- Potato choice: Use floury or starchy potatoes like Maris Piper or Russets for the best texture. Waxy potatoes tend to be too moist and can make the cakes fall apart.
- Don’t overwork the mash: Over-mashing or adding too much liquid can make the mixture gluey. Aim for fluffy, slightly dry mashed potatoes to help the cakes hold their shape.
- Oil temperature: Make sure the oil is hot enough before frying (around 180°C or 350°F). Too cool and the cakes will absorb oil and become greasy; too hot and they burn before cooking through.
- Storage: Potato cakes can be made ahead and refrigerated for up to 2 days. Reheat in a hot oven or pan to restore crispness.
Serving Suggestions
Serve these potato cakes as a side to grilled meats, fish, or roasted vegetables. They also work beautifully with a dollop of sour cream or crème fraîche and a sprinkling of fresh chives or extra parsley. For a brunch option, top with smoked salmon and a poached egg. A fresh green salad or steamed greens help balance the richness.
Variations
To add extra flavor, try mixing grated cheddar or Parmesan cheese into the potato mixture before shaping the cakes. For a spicy kick, incorporate finely chopped chili or cayenne pepper. You can also swap parsley for other fresh herbs like chives, dill, or thyme. For a gluten-free version, replace the plain flour with chickpea flour or a gluten-free blend.
Storage and Reheating
Store leftover potato cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking tray and warm in a preheated oven at 190°C (375°F) for 10-15 minutes until heated through and crisp again. Avoid microwaving, as this will make them soggy. Alternatively, reheat in a hot non-stick pan with a little oil for a few minutes on each side.
Frequently Asked Questions
Can I use leftover mashed potatoes for this recipe?
Yes, leftover mashed potatoes can be used, but make sure they are not too wet or buttery. You may need to add a little extra flour to help bind the mixture before shaping the cakes.
What if my potato cakes fall apart while frying?
This usually happens if the potato mixture is too wet or not well bound. Ensure the potatoes are well mashed and dry, and don’t skip the egg coating step. Also, avoid flipping the cakes too soon; let them form a crust first.
Can I bake these instead of frying?
Yes, baking is a healthier alternative. Place the cakes on a baking tray lined with parchment, brush lightly with oil, and bake at 200°C (400°F) for about 20-25 minutes, turning halfway, until golden and crisp.
How do I make the potato cakes crispier?
Use starchy potatoes and ensure the oil is hot enough before frying. Coating the cakes in flour and egg helps create a crisp crust. After frying, drain well on paper towels to remove excess oil.
Can I freeze the potato cakes?
Yes, freeze uncooked potato cakes on a baking sheet until firm, then transfer to a freezer bag. Freeze for up to 1 month. To cook, fry from frozen, adding a minute or two to cooking time, or bake straight from frozen.
Is there a vegan version of this recipe?
To make it vegan, replace butter with vegan margarine or oil, and use a flax or chia egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) instead of beaten egg. The texture may be slightly different but still delicious.
With these clear steps and tips inspired by Gordon Ramsay’s approach, you can create perfect potato cakes every time—crispy on the outside, soft and flavorful inside, and ready to complement any meal.
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