Smashed Potato Herb Fritters

Experience the ultimate comfort food with these Smashed Potato & Herb Fritters. These golden, pan-fried delights are bursting with the fresh aromas of parsley, chives, and dill, offering a sophisticated twist on a classic potato side dish. With their crispy exterior and tender, textured center, they are the perfect appetizer to impress guests or a cozy addition to any family meal.

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The key to these fritters is the "smashed" technique. Instead of a completely smooth puree, leaving small chunks of potato provides a wonderful variety of textures in every bite, making them far more interesting than a standard potato pancake.

Ingredients

• 700 g (1.5 lbs) Yukon Gold or Russet potatoes, peeled and cut into chunks
• 1 tsp salt (for boiling water)
• 2 large eggs
• 60 g (½ cup) all-purpose flour
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped (optional)
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp lemon zest (optional)
• 60 ml (¼ cup) neutral oil (e.g., canola or sunflower)
• 120 g (½ cup) sour cream (for topping)
• 2 tbsp fresh chives, finely sliced (for topping)

Instructions

Step 1

Place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, then simmer until fork-tender, about 15 minutes. Drain well.

Step 2

Transfer hot potatoes to a large bowl. Smash roughly with a potato masher, leaving some texture.

Step 3

Allow potatoes to cool for 5 minutes. Add eggs, flour, parsley, chives, dill (if using), garlic powder, black pepper, salt, and lemon zest. Mix until just combined.

Step 4

Heat oil in a large nonstick skillet over medium heat.

Step 5

Scoop ¼ cup portions of the potato mixture and gently flatten into patties.

Step 6

Fry fritters in batches, 3–4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.

Step 7

Serve warm, topped with a dollop of sour cream and a sprinkle of chives.

Zusatztipps für die Zubereitung

For an even more pronounced crunch, you can lightly dust each potato patty with a little extra flour just before placing it into the hot oil. This creates a thin, crackling exterior that seals in the fluffy interior.

Varianten und Anpassungen

If you want to add a salty, savory depth to the mixture, try folding in some grated Parmesan or crumbled feta cheese. The cheese melts slightly during frying, adding another layer of indulgence to the fritters.

Serviervorschläge

Transform these fritters into a complete brunch by serving them with a slice of smoked salmon or a soft-poached egg on top. The runny yolk acts as a natural sauce for the crispy potato base.

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With their vibrant herbs and satisfying crunch, these Smashed Potato & Herb Fritters are sure to become a staple in your kitchen. Enjoy them warm, topped with a cool dollop of sour cream, for a truly comforting culinary experience.

Recipe FAQ

→ Which potato type works best for these fritters?

Yukon Gold or Russet potatoes are ideal due to their texture, providing the right balance of fluffiness and firmness.

→ How can I make the fritters extra crispy?

Lightly dusting the patties with flour before frying helps achieve an extra crisp crust.

→ Can I add extra flavor to the mixture?

Incorporating grated Parmesan or crumbled feta into the batter adds a savory depth.

→ What oil is best for frying?

Neutral oils such as canola or sunflower oil are recommended for frying to ensure even cooking and a mild flavor.

→ How should the potatoes be prepared before mixing?

Boil until tender, drain well, then roughly smash to keep some texture before mixing with herbs and binders.