My husband can’t get enough of these snacks! He easily munches on a few at a time.
These Oven-Baked Cheddar and Herb Potato Cakes are a delicious way to transform leftover mashed potatoes. Baking them at a high temperature gives a beautiful golden crust with less oil, while the sharp cheddar inside keeps them moist and flavorful.
Oven-Baked Cheddar and Herb Potato Cakes
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Mashed potatoes | 2 cups |
| Shredded cheddar cheese | 1 cup |
| Fresh herbs (chives, parsley, or dill) | ¼ cup |
| All-purpose flour | ¼ cup |
| Olive oil | 2 tablespoons |
| Large egg | 1 |
| Salt and black pepper | To taste |
How to Make Oven-Baked Cheddar and Herb Potato Cakes
Step 1: Prep and Preheat
Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make flipping easier.
Step 2: Mix the Potato Base
In a large bowl, combine the mashed potatoes, shredded cheddar, and chopped herbs. Stir until the cheese and herbs are evenly mixed throughout.
Step 3: Bind the Mixture
Add the egg and flour to the bowl. Season with salt and pepper, then mix until fully incorporated and the mixture holds together.
Tip: If your mashed potatoes are very buttery or thin, add an extra tablespoon of flour to help them hold their shape.
Step 4: Shape the Cakes
Scoop about 2 tablespoons of the mixture at a time, roll into a ball, and flatten into discs about 2 inches wide. Place each cake on the prepared baking sheet.
Step 5: Achieve a Golden Crunch
Lightly brush the tops of the cakes with olive oil using a pastry brush. This gives them a crispy, golden exterior in the oven.
Step 6: Bake and Serve
Bake for 20–25 minutes until the potato cakes are deep golden-brown with crispy edges. Let them rest for 5 minutes before serving. Garnish with extra fresh herbs if desired.
