Another Thanksgiving Weekend for us Canadians. Another easy breezy recipe. As you all know by now, I am a big spud lover. I can eat potatoes anytime of the day, 7 days a week, 365 days a year. I don’t think I can ever get tired of potatoes. I mean, they are so versatile. Great on their own, can be mixed with anything and everything as if they are like plain canvas. They don’t alter the taste of any food, they bump up the volume of the dish and above all, I just love them! Simple. These are the best , crispy potato cakes that I have ever had. Very easy again. You can add as much spices as you like. Or just use salt and pepper.The trick to make the crispy cakes is to wash off all the starch of the potatoes and add the corn starch to compensate.
4 medium russet potatoes
Salt and pepper to taste
2 tbsp garlic powder
2 tbsp corn starch
Oil as required
Shred the potatoes. You can keep the skin on if you wish.
Place the potatoes in cold water for about 15 minutes.
Drain the potatoes good.
Add salt, pepper, garlic powder and corn starch.
Heat about a tbsp of oil in a skillet over medium high heat.
Take a scoop of potato shreds, make into cake and slide it into hot oil.
Cook till both sides are nicely golden brown.
Add more oil as required.
Repeat till all the potatoes are done.
Serve hot with your choice of sauce.