Name: Oven-Baked Potato Cakes
Prep time: 15 min
Cook time: 30 min
Ingredients: 1kg new potatoes, no need to peel; 1½ teaspoon fine salt; 50g unsalted butter; 30ml/2 tablespoons olive oil; freshly ground sea salt, to taste; freshly ground black pepper, to taste

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Delicious oven-baked crispy cakes of shredded buttery, potato perfection. Ideal for breakfast, lunch, supper, or indeed, any meal of the day. Quick and easy to make and easy to prepare ahead of time, simply warm and crisp up in the oven and you are good to go!

How to make Oven-Baked Potato Cakes

Collect all your ingredients together:

new potatoes, no need to peel
fine salt
unsalted butter
olive oil
freshly ground sea salt, to taste
freshly ground black pepper, to taste

**Pan-fried Venison Fillet, Potato Cakes, Celeriac Purée, Roast Cabbage, Red Wine Jus and Macerated Blueberries** **– a dish from Lyngen Lodge**

How to make these wonderful potato cakes:

Place the potatoes in a saucepan and cover with cold water. Bring to a simmer, add the salt and simmer gently for 10 minutes.
Drain well, using a sieve or colander, and leave to steam dry for a few minutes. Leave to cool. and ideally, place in a refrigerator for a few hours until very cold.
Use a box grater to grate the potatoes and their skin.
Heat the butter and oil in a large pan over a moderately hot temperature and cook the potatoes, stirring regularly, until lightly caramelised and golden brown in places.
Divide the potatoes into 8 equal portions. Using a 8½cm/3¼in pastry cutter as a measure, create 8 flat potato cakes directly onto a baking parchment lined baking tray/s. Fill the cutter with potato and press down into a circular shape.
Bake in the centre of a pre-heated oven for 15 – 20 minutes, or until piping hot and browned and crispy on the edges.

**Served here with Pan-fried Venison Fillet, Potato Cakes, Celeriac Purée, Roast Cabbage, Red Wine Jus and Macerated Blueberries**

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Oven-Baked Potato Cakes

Makes 8, serves 4!

Course Side Dish

Keyword potato cakes, potatoes

Prep Time 15 minutes

Cook Time 30 minutes

Author Susan

Ingredients

1kg new potatoes, no need to peel
1½ teaspoon fine salt
50g unsalted butter
30ml/2 tablespoons olive oil
freshly ground sea salt, to taste
freshly ground black pepper, to taste

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Place the potatoes in a saucepan and cover with cold water. Bring to a simmer, add the salt and simmer gently for 10 minutes.
Drain well, using a sieve or colander, and leave to steam dry for a few minutes. Leave to cool and place in a refrigerator for a few hours until very cold.
Use a box grater to grate the potatoes and their skin.
Heat the butter and oil in a large pan over a moderately hot temperature and cook the potatoes, stirring regularly, until lightly caramelised and golden brown in places.
Divide the potatoes into 8 equal portions. Using a 8½cm/3¼ inch pastry cutter as a measure, create 8 flat potato cakes directly onto baking parchment lined baking tray/s. Fill the cutter with potato and press down into a circular shape.
When you are ready to bake them, preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.
Bake in the centre of a pre-heated oven for 15 – 20 minutes, or until piping hot and browned and crispy on the edges.
Ideal served with breakfast, lunch, supper, or indeed, any meal of the day.