Ingredients
1 pound unpeeled Yukon gold potatoes
2 garlic cloves, unpeeled
Fine sea salt
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh cilantro, plus more for garnish
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground paprika
1/4 teaspoon dried hot chile peppers, crushed to a coarse powder
2 large eggs
1 tablespoon vegetable oil
Preparation
Place potatoes and garlic in a medium saucepan. Add enough water to cover. Season with salt. Bring to a boil, and simmer until tender, about 20 minutes. Drain, and cool slightly.
Peel potatoes, and slip garlic out of skins. Using a ricer, rice potatoes and garlic into a medium bowl. Add parsley, cilantro, cumin, paprika, and chiles. Season with salt, and stir to combine. Taste and adjust for seasoning. Add 1 egg; stir to combine. Divide the mixture into 8 small round cakes; set aside.
Beat remaining egg in a shallow dish. Heat vegetable oil in a large nonstick skillet over medium-high heat. When oil is hot, dip potato cakes into egg to coat both sides, and place in skillet. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve hot, warm, or at room temperature sprinkled with chopped cilantro.
