These candy potato patties are simply excellent—candy and savory tender truffles encased in gentle and crispy panko. The nutty Parmigiano-Reggiano and the Italian seasoning give them beautiful notes, too.
On a weeknight I coasted by way of this recipe with simple and spot-on steps from starting to finish. The candy potato combination made EXACTLY six ice cream scoops’ value, and I used the identical 10-inch non-stick skillet for sautéing the onion and garlic, and cooking the patties (sure, all six match!). Served with a inexperienced salad tossed in lemon French dressing, the patties made an ideal gentle dinner.
In case you have any leftover, it’s simple to refresh them within the oven for one more meal. Preheat the oven to 400°F, place the patties on a baking sheet lined with parchment paper, and bake them for about quarter-hour (don’t cowl them). The cooked patties could be frozen and reheated utilizing the identical technique. Simply bake the frozen patties for about 20 to 22 minutes.
Have already got some cooked candy potatoes readily available? Simply measure out scant 2 cups of mashed candy potatoes.
