Sometimes, the best recipes come not from a cookbook, but from memory. I originally set out to make my sons their favorite potato croquettes—crispy, golden, and satisfying. But as I eyed the bottle of oil and imagined the cleanup that frying would bring, I paused. Something in me stirred, and I found myself reaching for a different kind of comfort: a recipe that had lived in my heart since childhood.
Growing up, I spent countless afternoons in my grandmother’s kitchen. She had one of those old-fashioned potbelly stoves—sturdy, warm, and deeply practical. It wasn’t glamorous, but it was the heart of the home, heating the house in winter and cooking every family meal. Think of it like a rustic cousin of the AGA stove, simple and dependable. On especially cold days, I remember watching her pull a tender trout from the oven, baked low and slow in sour cream. It was heavenly. But what I really loved, what I waited for, were the little potato cakes she made to go alongside it.
They were nothing fancy—just a humble way to use up leftover mashed potatoes—but to me, they were magic. Crisp on the outside, soft and savory inside, and sprinkled with bits of herbs and cheese. I could eat a whole plate by myself and still ask for more. It’s funny how some flavors stay with you forever.
So instead of frying croquettes, I followed that memory back to my grandmother’s kitchen and recreated her mini potato cakes with a few tweaks of my own. And guess what? My sons declared them even better than croquettes. Their official verdict: “Incredibly yummy.” Served warm with a dollop of crème fraîche or sour cream, they’ve quickly become a new family favorite—and a beautiful way to carry a little piece of the past into the present.
Golden Potato Cakes Recipe
Ingredients:
- 4 medium potatoes (or 2 cups cold mashed potatoes)
- 1 tablespoon butter
- 1 teaspoon salt
- 3 eggs
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 cup (120g) all-purpose flour
- 1 cup (150g) fine breadcrumbs
- 2 tablespoons butter or frying oil (for the pan)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- Salt and black pepper to taste
- Crème fraîche or sour cream, for serving (optional)
Kitchen Tools:
- Large mixing bowl
- 3 shallow plates (for flour, egg, and breadcrumbs)
- Saucepan and colander (if boiling potatoes fresh)
- Frying pan
- Whisk or fork (to beat the eggs)
- Spatula
- Cheese grater
- Chopping board and knife
- Potato masher
- Ice cream scoop or spoon
Instructions:
1. Prepare the Potatoes
If using fresh potatoes, peel and cut them into chunks. Boil in salted water until tender, about 15–20 minutes. Drain and mash with 1 tablespoon butter and 1 teaspoon of salt. Let the mash cool completely before using it for this recipe.
2. Mix the Filling
In a large bowl, combine the mashed potatoes with 1 beaten egg, Parmesan cheese, chopped parsley, garlic powder, onion powder, and paprika. Season with salt and black pepper to taste. Stir everything together until well mixed and smooth.
3. Set Up Your Dredging Station
On one plate, spread out the flour. In the second plate, beat the remaining two eggs. On the third plate, pour the fine breadcrumbs. This is your dredging line-up: flour → egg → breadcrumbs.
4. Form the Cakes
Use an ice cream scoop or large spoon to portion out the potato mixture. Form into small patties about 2–3 inches wide. Dredge each patty in flour, dip into the beaten egg, then coat with breadcrumbs. Set aside on a plate or tray.
5. Pan-Fry to Perfection
Heat 2 tablespoons of butter or oil in a non-stick frying pan over medium heat. Fry the potato cakes in batches, about 2–3 minutes per side, until golden brown and crisp. Don’t overcrowd the pan—give them space to get that perfect crust.
6. Serve and Savor
Serve warm with a spoonful of crème fraîche or sour cream on the side. Add a sprinkle of chopped herbs or extra cheese if you like.
Tips & Variations:
- Add a Kick: Mix in a pinch of chili flakes or a touch of Dijon mustard for a spicier version.
- Go Cheesy: Swap out Parmesan for cheddar or crumbled feta for a different flavor profile.
- Make Ahead: Form and dredge the cakes, then refrigerate for a few hours or overnight before frying. Great for prepping ahead of a busy dinner!
A Taste of Nostalgia
There’s something timeless about recipes like these. They’re more than just food—they’re a connection to the people and places that shaped us. For me, these golden potato cakes are a love letter to my grandmother’s kitchen, to warmth in winter, and to the simple joy of turning leftovers into something special.
And now, they’re part of my sons’ childhood too. That’s the beauty of home cooking—it keeps the stories going.