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These crispy-on-the-outside, creamy-on-the-inside potato cakes are fried and then baked for a perfect texture. They can be the feature of your main meal, or a wonderful side dish.
To Serve (all optional)
Potato variety – I used Yukon Gold potatoes for this recipe. These delicious all-purpose potatoes are somewhat waxy, and retain
much more moisture than a floury russet potato. Because of this, they make for a wet batter that can’t be easily formed into patties.
The finished potato cakes are crispy on the outside and creamy on the inside, but do require the additional baking time noted in the
instructions. If you choose, you can substitute a floury potato variety (e.g. a russet). These potatoes fall apart much more when cooked,
and yield a dryer, lighter mash. The resulting batter can be formed into patties much more easily, and yields a softer, airier, more uniform
potato cake with a crispy exterior. Potatisbullar made with floury potatoes may require very little baking after the frying stage, or even none at all.
Potato ricer variation – I like some texture inside the finished potato cakes, so I coarsely mash the potatoes with a fork. If you want a softer and more uniform interior, you can run the potatoes through a ricer to get a fine mash.
Optional add-ins: fennel seed, parsley, nutmeg