Fried Shoestring Potato Cakes

Time 10 minutes
Yields Serves 4
Fried Shoestring Potato Cakes
(Los Angeles Times)

Heat the oven to 200 degrees. Peel the potatoes, then grate them.


Heat the oil in a large skillet over medium-high heat. Season the potatoes with salt. Drop them by spoonfuls into the hot oil, making a total of 8 cakes. Cook them until they’re browned on the bottom, 2 to 3 minutes. Turn them over, and cook until they’re browned and crispy, 2 to 3 minutes. Drain the cakes on paper towels. Keep them warm in the oven until serving.

Peeling the potatoes is optional.

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