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Crispy Shallot Potato Cakes

Related Ingredients

Tasting Notes

Potato pancakes are traditionally made with rendered chicken fat, but here, they shine with the flavors of earthy roasted potatoes, sweet shallots and fresh chives.

Thicker and heartier than your basic potato pancakes, these crunchy little potato cakes are nice and crispy on the outside. By grating the potatoes before molding the cakes, we give their creamy interior a bit of texture that we wouldn’t get if the potatoes were simply mashed.

Tips & Techniques

  1. Picture-perfect potato cakes. For perfectly circular and consistently sized potato cakes, use a 3 to 4-inch cookie cutter to form half-inch disks. Place the rounds on a sheet pan lined with parchment paper until you’re ready to fry the cakes.
  2. Tasting tip. When your fried potato cakes are cool enough to eat, try one and make sure it doesn’t taste too starchy, like an undercooked French fry. If it does, heat up the oil and do another round of frying.
  3. Get rid of grease. Drain off any unneeded oil and fat by placing the potato cakes on paper towels when they’re finished frying. They should end up crunchy and grease-free.


This tool is one we find especially helpful when making this dish.

  1. Box grater. This handy grater is shaped like a box with different sized holes on each of its sides. The large holes are perfect here because they break up the potatoes while preserving some of the potato’s hearty texture.

The list below includes all the equipment you’ll want to make this dish.

  • Cutting board and knife
  • Baking sheet with rack
  • Paring knife
  • Baking sheet with parchment
  • Whisk
  • Ring molds (2-4 inches in diameter)
  • Cork or spoon
  • Tweezers
  • Vegetable peeler
  • Box grater
  • Absorbent towels
  • Large mixing bowl
  • Thin slotted spatula
  • 12-inch non-stick sauté pan

  • 2 small Russet Potatoes
  • ⅓ cup potato starch
  • 2 large shallots, minced
  • ¼ cup minced chives
  • 1 large egg
  • 3 cups plus 2 tablespoons canola oil
  • Salt and pepper

Serves: 2 (with leftovers)

Total Time: 2 Hours

Active Time: 45 Minutes

  1. Preheat oven to 375°F. Place a rack onto a baking sheet. Coat the potatoes with canola oil. Season the potatoes with salt and wrap in foil. Place on the rack and bake in the oven for 1 hour and 10 minutes. They should be 2/3 of the way cooked. You will know they are 2/3 way cooked when a paring knife begins to hit resistance in the very center of the potato. Let the potatoes cool completely.
  2. Peel the potatoes and use a box grater to grate potatoes over a baking sheet lined with parchment paper. Transfer grated potatoes to a large bowl.
  3. Whisk an egg in a small bowl. Add the potato starch into the egg and mix to combine. Add the shallots and chives to the grated potatoes. Season the potato mixture with salt and pepper. Mix the ingredients together, making sure not to overwork. You do not want to destroy the texture of the grated potatoes. Now add in the egg mixture into the larger bowl of potatoes. Stir all the ingredients together.
  4. Place a scoop of the potato mixture in a ring mold over baking sheet with parchment paper. Use a cork to press down the mixture within the mold. You want the mold to filled 1 inch high with the compressed potato mixture. Repeat until all of the potato mixture has been molded into cakes. Make sure to rinse the cork (or spoon) between cakes to ensure that it does not stick to the potato mix. Rinse your ring mold between every 3 or 4 cakes. Once you have formed all of your cakes, you can store in the refrigerator until you are ready to fry them.
  5. Heat 1 inch of oil in a 2 to 3-inch deep sauté pan to 375°F.
  6. Once all of the potato cakes have been formed drop 5-6 of them into the hot oil. Note: the number you can fit in a pan depends on the size. Be careful not to overcrowd your pan as it will lower the oil temperature. There should be 1 ½ to 2 inches of space between all of them.
  7. Fry the cakes for 6-8 minutes, flipping a couple of times, until they are golden brown. Transfer to a baking tray lined with a rack and season with salt and pepper. You can reheat the potato cakes in a 400°F oven when ready to serve.

Here is a great way to turn this dish into a meal

Crispy potato pancakes with roasted pork & applesauce

Quick, easy, versatile potato pancakes are great with applesauce as an accompaniment to roasted pork.