Crispy Herb Potato Patties

These potato patties are easy to prepare, require no complicated ingredients, and turn out wonderfully crisp every time. They are ideal for busy days, family meals, or whenever you want something hearty and homemade without using meat. Serve them on their own, with dips, or as a side dish alongside fresh salad and vegetables.
Ingredients
For the Potato Mixture
1 kg potatoes, peeled and cut into chunks
2 tablespoons cornstarch
3 tablespoons all-purpose flour
1 egg
2 tablespoons chopped fresh parsley
1 tablespoon chopped green onion or chives
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons grated Parmesan or mozzarella, optional
For Frying
Vegetable oil, as needed for shallow frying
Optional Add-Ins
1 tablespoon finely chopped cilantro
1 small green chili, very finely chopped
1/2 teaspoon dried oregano
2 tablespoons grated carrot for extra color and sweetness
Equipment
Large pot
Potato masher or ricer
Mixing bowl
Baking tray or plate
Frying pan
Paper towels
Preparation Time
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Yield
Makes about 20 to 25 small patties
How to Make Crispy Herb Potato Patties

1. Cook the Potatoes
   Place the peeled potato chunks in a large pot and cover with water. Add a pinch of salt and boil until the potatoes are fork-tender, about 15 to 20 minutes.
2. Mash Until Smooth
   Drain the potatoes well and let them sit for 2 to 3 minutes so excess moisture evaporates. Mash them until completely smooth with no lumps.
3. Make the Dough
   Transfer the mashed potatoes to a large bowl. Add the cornstarch, flour, egg, parsley, green onion, salt, black pepper, garlic powder, paprika, and cheese if using. Mix until a soft dough forms. It should be smooth and easy to shape, not sticky. If needed, add a little more flour, one tablespoon at a time.
4. Shape the Patties
   Take small portions of the mixture and roll them into balls, then gently flatten them into thick discs. Arrange them on a tray or plate.
5. Chill Before Frying
   For best results, chill the shaped patties for 15 to 20 minutes. This helps them hold their shape during frying.
6. Fry Until Golden
   Heat a layer of vegetable oil in a frying pan over medium heat. Fry the patties in batches for 2 to 3 minutes per side, or until deeply golden and crisp. Do not overcrowd the pan.
7. Drain and Serve
   Transfer the fried patties to paper towels to remove excess oil. Serve warm while the outside is still crisp.
   Serving Suggestions
   These crispy potato patties pair beautifully with:
   Garlic yogurt sauce
   Sour cream
   Chili sauce
   Fresh green salad
   Pickles
   Sliced cucumbers and tomatoes
   Fried or poached eggs for a fuller meal
   Tips for the Best Result
   Use starchy potatoes for the fluffiest texture.
   Drain the potatoes very well to avoid a wet dough.
   Chill the patties before frying so they stay firm.
   Fry over medium heat to ensure a crisp outside and fully heated center.
   Do not flip them too early; let each side become golden first.