Crispy Potato Cakes with Lemon & Herb Yogurt
Ingredients
- 1½ poundsrusset potatoes
- ·salt
- ·black pepper
- 3 tablespoonolive oil
- ½ cupplain yogurt
- 1lemon
- ·fresh dill
- ·fresh chives
- 1 clovegarlic
Prep
- 01
Zest 1 lemon and juice it, separating 1 tablespoon juice for the yogurt and reserve the rest for serving.
- 02
Mince 1 clove garlic.
- 03
Chop enough fresh dill to yield 1 tablespoon.
- 04
Chop enough fresh chives to yield 1 tablespoon.
Method
- 01
Bring a large pot of salted water to a boil. Cut potatoes into 1-inch cubes and cook until just tender, about 8 minutes. Drain well and spread on a clean kitchen towel to cool and dry completely, about 5 minutes.
- 02
While potatoes cool, whisk together yogurt, zest of 1 lemon, juice of 1/2 lemon, minced garlic, chopped dill, chopped chives, and a pinch of salt and pepper in a small bowl.
- 03
Transfer cooled potatoes to a bowl and gently toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 04
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, pan-fry potato cubes 3–4 minutes per side until golden and crispy on all edges. Transfer to a serving plate.
- 05
Serve warm potatoes with a dollop of lemon-herb yogurt and a squeeze of fresh lemon juice.
Spice Tips
For warmth, add a pinch of smoked paprika to the yogurt or dust the finished potatoes with it. A tiny pinch of cayenne or white pepper in the yogurt adds subtle heat without overpowering the fresh herbs.