potato patties recipe
- The Best potato patties recipe
- Classic Crispy Potato Patties with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Crispy Potato Patties with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Crispy Potato Patties with Garlic Tomato Sauce
The Best potato patties recipe
My kids have grown up eating them, and honestly, they’re still a favorite. They’re light enough to hold up to a little dipping but hearty enough for a quick meal. For me, it’s the kind of dish that feels comforting yet simple—no stress, no fuss. I love that they’re packed with fiber and vitamins, especially potassium and vitamin C, which keeps everyone feeling good without being too heavy. And because they’re baked, they’re way healthier than frying, even if they still taste just as good. It’s one of those recipes that works for everyday meals or special occasions—whether it’s a weeknight dinner or a potluck where you want something crowd-pleasing. Plus, the kids always ask for seconds, so it’s a win all around.
Classic Crispy Potato Patties with Garlic Tomato Sauce
A simple yet flavorful recipe for golden, crispy potato patties served with a tangy garlic tomato sauce. Perfect for a quick weeknight dinner or a cozy family meal.
🥘Ingredients
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 large egg
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1 cup (240ml) tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
Boil diced potatoes in salted water for 10-12 minutes until fork-tender. Drain and let cool slightly. -
3
In a food processor, pulse potatoes with olive oil until coarse crumbs form. Transfer to a bowl and mix with egg, flour, salt, pepper, garlic powder, and paprika until well combined. -
4
Form the mixture into 8 even patties. Place on the prepared baking sheet. -
5
Heat a non-stick skillet over medium heat. Cook patties for 3-4 minutes per side until golden brown and crispy. -
6
While patties cook, heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds until fragrant. Add tomato sauce, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes. -
7
Transfer cooked patties to a plate and pour sauce over them. Serve warm.
🔧Equipment
- Mixing bowls
- Food processor or large bowl for dicing
- Whisk
- Oven-safe skillet or baking sheet
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, bake patties at 425°F (220°C) for 15-20 minutes instead of frying.
- Substitute whole wheat flour for a healthier option, but adjust moisture slightly if needed.
- Add a sprinkle of cheese or herbs like parsley or chives for extra flavor.
Variations
- Try adding finely chopped bell peppers or onions for extra texture.
- Use leftover patties to make potato croquettes by coating in breadcrumbs and pan-frying.
Watch Video Of How Classic Crispy Potato Patties with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Potato Patties with Garlic Tomato Sauce
What is the best type of potato to use for making potato patties?
The best potatoes for potato patties are waxy varieties like Russet potatoes (also known as Idaho potatoes) or Yukon Gold. Waxy potatoes hold their shape well when cooked, making them ideal for forming crispy patties. Avoid starchy potatoes like sweet potatoes or white potatoes, as they can become mushy.
How should I prepare the potatoes before making patties?
To prepare potatoes for patties, start by boiling them whole (or cubed) until tender (about 15-20 minutes). Drain well, then peel and mash them with a fork or potato ricer. For extra crispiness, let the mashed potatoes cool slightly before shaping them into patties.
Why do my potato patties turn out soggy instead of crispy?
Soggy patties usually happen because the potatoes weren’t dried enough before shaping. To fix this, pat the mashed potatoes dry with paper towels after cooling, then shape them into thin patties (about ½ inch thick). Avoid overhandling the potatoes, as excess moisture can make them steam instead of crisp.
Can I use frozen potatoes instead of fresh ones for patties?
Yes, you can use frozen potatoes, but they may not be as crispy as fresh ones. Thaw them completely, drain excess water, and mash them thoroughly. If the mixture is too wet, add a bit of flour or breadcrumbs to help bind and improve texture. For best results, use a mix of fresh and frozen potatoes if available.
What’s the secret to achieving a golden-brown, crispy crust on potato patties?
The golden-brown crust comes from proper frying technique. Heat your oil to 350–375°F (175–190°C) and fry the patties in batches for 3–4 minutes per side until golden. Avoid overcrowding the pan—cook in small batches for even browning. For extra crispiness, double-fry them: cook once briefly, then cool slightly before frying again at a higher heat (375°F/190°C) for 2–3 minutes per side.
