Wonderfully crunchy on the outside, moist on the inside, with the perfect balance of seasoning.
2 large potatoes about 1 lb.
1/2 cup freshly grated Parmesan + extra ½ cup for dredging
¼ cup chopped fresh parsley
¼ cup sliced scallions
¼ cup all-purpose flour
½ tsp. salt
½ tsp. pepper
3 tbsp. olive oil for frying
Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel.
Place the potatoes in a medium mixing bowl and mash well using a potato masher.
To the same bowl, add the egg, Parmesan, parsley, scallions, flour, salt, and pepper. Mix everything well.
Scoop up about a ½ cup of the potato mixture and form it into a patty.
Place about a ½ cup of Parmesan into a shallow dish. Roll the patties in the Parmesan to coat.
Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown.
I used red potatoes. You could also use Russet. Make sure you try and use a really good quality Parmesan cut fresh off the wheel and grate yourself.