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Categories: Sides, Vegetarian

Fried Shoestring Potato Cakes

Fried Shoestring Potato Cakes
Gary Friedman / Los Angeles Times

When I was a kid, my mom always served mint jelly with lamb. It was a '50s thing, but it was also her way of sweetening the sometimes gamy flavor of lamb for her five children. My husband still likes ... Read more

Total time: 10 minutes | Serves 4
Note: Peeling the potatoes is optional.
  • 2 large baking potatoes
  • 1/4 cup oil
  • 3/4 teaspoon salt

Step 1Heat the oven to 200 degrees. Peel the potatoes, then grate them.

Step 2Heat the oil in a large skillet over medium-high heat. Season the potatoes with salt. Drop them by spoonfuls into the hot oil, making a total of 8 cakes. Cook them until they're browned on the bottom, 2 to 3 minutes. Turn them over, and cook until they're browned and crispy, 2 to 3 minutes. Drain the cakes on paper towels. Keep them warm in the oven until serving.

Each serving:
173 calories; 445 mg sodium; 0 cholesterol; 14 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 1 gram protein; 0.86 gram fiber.
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