Cheesy Stuffed Potato Cakes (Printer-Friendly)
Crispy golden potato cakes filled with melty cheese, perfect for snacking or serving as a savory gluten-free side.
# List of Ingredients:
→ Main Components
01 -
2 pounds gold potatoes, peeled and cut into 1-inch chunks
02 -
1 teaspoon kosher salt, plus more to taste
03 -
6 tablespoons potato starch, plus extra as needed (corn starch may substitute)
04 -
0.5 teaspoon ground black pepper, or to taste
05 -
4 ounces fontina cheese, cut into 0.5-inch cubes (mozzarella or cheddar may substitute)
06 -
2 tablespoons olive oil, plus more as needed for frying
# Preparation Steps:
01 -
Place the peeled, chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10 to 12 minutes until potatoes are completely tender and easily pierced with a fork.
02 -
Drain potatoes thoroughly and return to the pot or a large bowl. Allow excess steam to escape for 1 to 2 minutes. Mash potatoes using a fork or masher until mostly smooth with fine lumps.
03 -
Add potato starch, black pepper, and a pinch of additional salt if desired. Mix to combine. Using hands or a spatula, knead gently until a cohesive, non-sticky dough forms. If dough feels too wet, add 1 to 2 tablespoons more starch; if too dry, add a teaspoon of reserved cooking water.
04 -
Scoop approximately 1/4 cup potato mixture. Flatten in your dampened palm to about 1/2-inch thickness. Place 2 or 3 small cheese cubes in center. Fold potato around the cheese, sealing completely, and gently form into a disc about 2.5 inches wide. Repeat with remaining dough and cheese.
05 -
Heat olive oil in a large nonstick skillet or griddle over medium-high heat. Once oil is shimmering, carefully add potato cakes, spacing slightly. Fry 3 to 4 minutes per side, turning gently, until each side is golden brown and crisp. Work in batches to avoid crowding, adding oil as needed.
06 -
Transfer cooked potato cakes to a paper towel-lined plate to drain excess oil. Serve hot while cheese centers are molten and stretchy.
# Additional Suggestions:
01 -
For best texture, drain potatoes thoroughly and begin mixing while they are still warm to ensure a smooth dough.
02 -
Keep hands slightly damp when shaping cakes to prevent sticking and ensure proper sealing to avoid cheese leakage.
03 -
Cakes may be formed in advance and refrigerated for up to 4 hours before frying.