"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, May 8, 2010

Creamy Chive Potato Cakes

Makes 16 potato cakes
Prep: 1 hour 15 minutes
Chill: 3 hours
Bake: 36 minutes

2 pounds Yukon Gold potatoes, peeled
1 tablespoon salt plus 3/4 teaspoon salt, divided
Cold water
4 ounces goat cheese (such as Montrachet), crumbled
3 tablespoons snipped fresh chives
2 tablespoons butter or margarine, melted
2 tablespoons dairy sour cream
1/4 teaspoon freshly ground pepper
6 teaspoons olive oil, divided

1. Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
2. Bring potatoes, 1 tablespoon salt and enough cold water to cover to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain. Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes. Fold in cheese, chives, butter, sour cream, remaining 3/4 teaspoon salt and the pepper. Spread potato mixture into pan; fold overhang of plastic to cover top. Refrigerate 3 hours, until firm.
3. Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2-1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch-thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
4. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of potato cakes, 3 minutes per side, until deep golden. Drain on paper towels. Repeat process 2 more times; cool completely. Transfer cakes to a jelly-roll pan.
5. Heat oven to 375 degree F. Bake potatoes 18 to 20 minutes, until heated through. Makes 16 potato cakes.
Make-Ahead Tip: Prepare cakes as directed above. Wrap jelly-roll pan with plastic wrap and refrigerate up to 24 hours. Unwrap and bake as directed above.

Nutrition facts per serving:
calories: 105
total fat: 6g
saturated fat: 3g
cholesterol: 10mg
sodium: 311mg
carbohydrate: 10g
fiber: 1g
protein: 3g

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