Ingredients
- Russet potatoes
- Yellow onion
- Egg
- All-purpose flour
- Butter
- Salt
- Pepper
- Cooking oil spray
Instructions
- Wash and peel your potatoes. Cut them into chunks and place them in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Avoid overcooking, as this can make the potato cakes gummy.
- Drain the potatoes thoroughly and return them to the pot. Mash them until smooth, ensuring there are no lumps. Add the melted butter, diced onion, egg, flour, salt, and pepper. Mix well until all ingredients are evenly combined. Don’t overmix, as this can also lead to a gummy texture. If you are adding any optional ingredients, fold them in gently at this stage.
- Allow the potato mixture to cool slightly. This will make it easier to handle. Take about ¼ cup of the mixture and form it into a patty, about ½ inch thick. Repeat with the remaining mixture. You can use a cookie cutter to create perfectly uniform shapes if desired.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking oil spray. Place the potato cakes in the basket in a single layer, being careful not to overcrowd them. You may need to cook them in batches. Air fry for 10-12 minutes, flipping halfway through, until they are golden brown and crispy.
- Remove the potato cakes from the air fryer and let them cool slightly on a wire rack. This will help them retain their crispiness. Serve immediately and enjoy! Potato cakes are delicious on their own or as a side dish. They pair well with sour cream, applesauce, or a fried egg.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Calories: 150 calories
- Sugar: 2 g
- Fat: 6 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g