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Photo: Adam Albright
Active Time:15 minsTotal Time:1 hr 20 minsServings:10Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 20 minsServings:10
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsYukon Gold potatoes, peeled and cubed1large egg1tablespoonunsalted butter, melted½teaspoonsaltCooking spray
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsYukon Gold potatoes, peeled and cubed
1large egg
1tablespoonunsalted butter, melted
½teaspoonsalt
Cooking spray
DirectionsBring a large pot of water to a boil. Add potatoes and cook until fork-tender, 20 to 25 minutes. Drain and transfer to a large bowl; set aside to cool for 15 minutes.Mash the potatoes with a potato masher. Add egg, butter and salt; mix well. Form 1/4-cup portions of the mixture into 3-inch-diameter cakes. Place the cakes on a baking sheet or tray and refrigerate for 15 minutes.Transfer the potato cakes to the basket of an air fryer; coat with cooking spray. Cook at 400℉, flipping once, until golden brown and edges are crisp, 12 to 16 minutes. Top as desired (see Tip).TipThese potato cakes can be topped with an array of ingredients. Here are our favorite topping combinations to try.Apple & Crispy Sage TopperPlace 10 to 12 fresh sage leaves in the air-fryer basket; coat with cooking spray. Cook at 300℉ until crispy, 5 to 7 minutes (the leaves will blow around in the basket). Transfer to a paper towel to cool. Divide 1/4 cup crème fraîche, 1 cup chopped apples and the sage leaves among the potato cakes. Garnish with ground cinnamon.Berries & Cream TopperDivide 1/2 cup sour cream, 1/2 cup blueberry jam and 1/4 cup toasted sliced almonds among the potato cakes. Garnish with snipped fresh thyme.Roasted Red Pepper Aioli TopperCombine 1/2 cup mayonnaise, 1/4 cup roasted red peppers, 2 tsp. minced garlic and 1/8 tsp. salt in a food processor; process until smooth. Spoon over the potato cakes. Garnish with ground pepper and fresh basil leaves.EquipmentAir fryerOriginally appeared: EatingWell.com, December 2022
Directions
Bring a large pot of water to a boil. Add potatoes and cook until fork-tender, 20 to 25 minutes. Drain and transfer to a large bowl; set aside to cool for 15 minutes.Mash the potatoes with a potato masher. Add egg, butter and salt; mix well. Form 1/4-cup portions of the mixture into 3-inch-diameter cakes. Place the cakes on a baking sheet or tray and refrigerate for 15 minutes.Transfer the potato cakes to the basket of an air fryer; coat with cooking spray. Cook at 400℉, flipping once, until golden brown and edges are crisp, 12 to 16 minutes. Top as desired (see Tip).TipThese potato cakes can be topped with an array of ingredients. Here are our favorite topping combinations to try.Apple & Crispy Sage TopperPlace 10 to 12 fresh sage leaves in the air-fryer basket; coat with cooking spray. Cook at 300℉ until crispy, 5 to 7 minutes (the leaves will blow around in the basket). Transfer to a paper towel to cool. Divide 1/4 cup crème fraîche, 1 cup chopped apples and the sage leaves among the potato cakes. Garnish with ground cinnamon.Berries & Cream TopperDivide 1/2 cup sour cream, 1/2 cup blueberry jam and 1/4 cup toasted sliced almonds among the potato cakes. Garnish with snipped fresh thyme.Roasted Red Pepper Aioli TopperCombine 1/2 cup mayonnaise, 1/4 cup roasted red peppers, 2 tsp. minced garlic and 1/8 tsp. salt in a food processor; process until smooth. Spoon over the potato cakes. Garnish with ground pepper and fresh basil leaves.EquipmentAir fryer
Bring a large pot of water to a boil. Add potatoes and cook until fork-tender, 20 to 25 minutes. Drain and transfer to a large bowl; set aside to cool for 15 minutes.
Mash the potatoes with a potato masher. Add egg, butter and salt; mix well. Form 1/4-cup portions of the mixture into 3-inch-diameter cakes. Place the cakes on a baking sheet or tray and refrigerate for 15 minutes.
Transfer the potato cakes to the basket of an air fryer; coat with cooking spray. Cook at 400℉, flipping once, until golden brown and edges are crisp, 12 to 16 minutes. Top as desired (see Tip).
Tip
These potato cakes can be topped with an array of ingredients. Here are our favorite topping combinations to try.
Apple & Crispy Sage Topper
Place 10 to 12 fresh sage leaves in the air-fryer basket; coat with cooking spray. Cook at 300℉ until crispy, 5 to 7 minutes (the leaves will blow around in the basket). Transfer to a paper towel to cool. Divide 1/4 cup crème fraîche, 1 cup chopped apples and the sage leaves among the potato cakes. Garnish with ground cinnamon.
Berries & Cream Topper
Divide 1/2 cup sour cream, 1/2 cup blueberry jam and 1/4 cup toasted sliced almonds among the potato cakes. Garnish with snipped fresh thyme.
Roasted Red Pepper Aioli Topper
Combine 1/2 cup mayonnaise, 1/4 cup roasted red peppers, 2 tsp. minced garlic and 1/8 tsp. salt in a food processor; process until smooth. Spoon over the potato cakes. Garnish with ground pepper and fresh basil leaves.
Equipment
Air fryer
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)67Calories2gFat12gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
