How to Make Traditional Potato Cakes in Oven
In this recipe, we'll combine smooth mashed potatoes with ingredients like flour, eggs, and onions to create a dough that’s shaped into patties and baked to golden perfection. By baking, you get a more consistent cook without the need for excess oil. It’s a family-friendly dish that's both satisfying and easy to prepare. You'll also find that you can easily customize these potato cakes by adding your favorite herbs, cheese, or even a little spice!
- 500 grams mashed potatoes (cold or leftover)
- 1 large egg (room temperature)
- 100 grams all-purpose flour
- 1 small onion (finely diced)
- 50 grams grated cheese (cheddar, parmesan, or your choice)
- 2 tablespoons fresh chives (finely chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil (for brushing or drizzling)
- 1 tablespoon milk (Optional)
- Prepare the Potato Mixture
Start by preheating your oven to 200°C (400°F) and line a baking sheet with parchment paper. In a large mixing bowl, combine cold mashed potatoes, egg, all-purpose flour, onion, grated cheese, fresh chives, salt, and black pepper. Use a spatula or fork to mix everything together until well combined. If the mixture feels too dry, you can add milk to soften it up.
- Shape the Potato Cakes
Once your potato mixture is ready, form small balls (about golf-ball-sized) using your hands. Flatten each ball slightly to create a round cake shape, about ½ inch thick. This recipe should give you about 8 medium potato cakes.
- Prepare for Baking
Place the potato cakes on the lined baking sheet, making sure they are spaced apart. Brush each cake with a light coating of olive oil on both sides to help them crisp up in the oven. Alternatively, you can drizzle a little olive oil over the top for an extra golden finish.
- Bake the Potato Cakes
Pop the tray into the preheated oven and bake for 25-30 minutes, flipping the cakes halfway through. You’ll know they’re done when the outside is crisp and golden, and the insides are soft and fluffy.
- Serve
Once your potato cakes are done, let them cool for a few minutes before serving. These cakes are perfect on their own, with sour cream, or as a side dish to your favorite meal!
- This recipe works great with leftover mashed potatoes. Just make sure they are cold, as it helps the cakes hold together better.
- You can easily add in grated carrots, zucchini, or even peas for a more colorful and nutritious version.
- Feel free to switch up the cheese—cheddar, parmesan, or even gruyere can add a unique flavor to your potato cakes.
- If you like extra crispy cakes, broil them for the last 2-3 minutes of baking.
Have Fun Baking!