Crispy Potato Patties With Roasted Red Pepper Salsa Recipes

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

CRISPY POTATO PATTIES

Steps:

• Combine the mashed potatoes, egg, onion, salt, and pepper in a bowl. Mix until blended (do not overmix). Heat the oil in a non-stick frying pan over medium heat. When hot, add about 1/4 cup of the potato mixture to the frying pan in a patty shape. Flatten to about 1/2-inch thick. Let the patty cook until the bottom is brown and crispy. Turn the patty over with a spatula and let the other side cook until brown and crispy. Remove to a paper towel to drain. Repeat with remaining potato mixture. Serve the patties hot with ketchup or sour cream.

CRISPY POTATO PATTIES

Steps:

• Gather the ingredients.
• Mix together the mashed potatoes, beaten egg, and onion in a medium bowl.
• Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
• In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
• Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2 inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
• Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
• Remove the patties from the pan and drain briefly on paper towels.
• Serve the patties immediately with ketchup or salsa or any other sauce you'd like. Enjoy.

CRISPY POTATOES WITH ROASTED PEPPER SAUCE

Steps:

• In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely.
• In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce.
• Preheat the oven to 400 degrees F.
• Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.
• Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.

SALMON CAKES WITH ROASTED RED PEPPER CREAM SAUCE

Steps:

• Add the green onions, parsley and dill to the bowl of a food processor and process until fine.
• Add 1 1/2 cups bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on and off until well mixed.
• Add the chunks of salmon and season with kosher salt and black pepper and pulse on and off until gently combined and mixture begins to hold together. Be careful not to over process.
• Cover and refrigerate for at least 30 minutes up to overnight.
• Shape into patties 3/8' thick. Dip the patties into the remaining bread crumbs, and pat to coat all of the sides completely then set aside.
• In a large skillet, heat the oil to medium or so that the oil sizzles when a bread crumb is dropped into it. Sauté the patties for 2 minutes or until golden brown on each side turning once. Place the patties on a plate lined with paper towels and cover to keep warm. Serve with egg noodles and red bell pepper cream sauce.
• For the Red Bell Pepper Cream Sauce
• Roast the whole peppers over medium high flame, turning often, until charred.
• Place in a plastic bag, seal and allow to steam in the bag for about 10-15 minutes or until the skin peels off easily. Remove the skin, stem and seeds and coarsely chop the bell peppers.
• In a medium pot over medium heat, add the bell peppers and the cream and bring almost to a boil.
• Reduce the heat to a medium and cook until the cream has reduced by half, about 8 minutes.
• Purée with a hand held blender, in a blender or in food processor (be sure the top is vented to allow steam to escape so it doesn't blow off the lid) until smooth. Season with kosher salt and a few shakes of cayenne pepper to taste. Keep over low heat before serving.

CRISPY POTATO PATTIES WITH ROASTED RED PEPPER SALSA

Steps:

• To make the patties, combine the Simply Potatoes, goat cheese crumbles, cumin and black pepper in a large bowl. Take a heaping tablespoon of the potatoes and shape into a 1 inch patty. Place the patties on a cookie sheet and refrigerate at least 1 hour or overnight.
• To make the salsa, roast 2 red peppers over gas flame or under a broiler. Place roasted red peppers in a plastic bag until cool enough to handle. Peel off blackened skin, chop up peppers and place them in a medium bowl. Combine peppers with cilantro, green onions, black olives and lime juice. Refrigerate salsa at least 1 hour or overnight.
• Just before serving, fry the potato patties. Combine the egg and milk in small bowl and place the panko bread crumbs in a medium bowl. Heat the vegetable oil in a 10 inch frying pan on medium high for 4-5 minutes. Dip the potato patties in the egg mixture first and then coat both sides in the panko. Fry the patties in 2 batches in the hot oil 4 minutes per side or until golden brown. Drain fried patties on a paper towel.
• Top each potato patty with a tablespoon of red pepper salsa and serve immediately.