Crispy Potato Square Cakes
breakfast
- Author
- carolinagelen
- Yield
- 4 cakes
Ingredients
produce
- ✓1.5 kg Russet potatoes
dairy
- ✓120 grams butter (melted)
pantry staple
- ✓vinegar or lemon juice
- ✓Kosher salt
- ✓Black pepper
other
- ✓oil (for frying)
Instructions
- Heat the oven to 350°F or 175°C. Grate the potatoes in a large bowl. Add a big pinch of salt and a drizzle of vinegar or lemon juice to prevent oxidation.
- Place the potatoes in a large kitchen towel or cheese cloth and squeeze out most of the water.
- Add the potatoes to a dry bowl, season with salt and pepper. Pour in the melted butter. Toss to coat the potatoes.
- Line an 8 to 9 inch square pan with parchment paper. Grease the sides with butter or oil.
- Add the potatoes to the pan. Press them down using your hands. Cover with a parchment paper sheet and a skillet on top to press them down.
- Bake for 50 to 60 minutes. Cool to room temperature, then store in the fridge overnight.
- The next day, heat an oil bath to 350°F or 175°C. Slice the potato cubes using a sharp knife. Fry each cube in oil, until golden brown and crispy, for 7 to 9 minutes.
- Cool on a wire rack and serve with the toppings of choice.