Ingredients

The following ingredients have 4 Servings
  • 2 large Russet potatoes (about 1.5 pounds)
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon lemon pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded extra-sharp cheddar cheese
  • 2 tablespoons minced chives
  • 2 tablespoons chopped parsley
  • 1 large egg
  • 1/4 cup olive oil
  • 1/2 cup panko

Instruction

  • Scrub the skins of the potatoes under running water and pat them dry. Prick them four to five times with a knife or fork.
  • Cook in the microwave at high power for four minutes. Turn them over and cook for an additional four minutes. Use a potholder or kitchen towel and gently squeeze them to see if they are done. They should be soft and squeeze easily. You can also pierce them with a fork, and it should easily slide to the middle without any resistance. If the potatoes aren't entirely done, microwave for an additional minute or so. Small potatoes will take less time; larger ones might take a little more time.
  • Remove the potatoes from the microwave and let them cool until you can safely handle them.
  • Cut the potatoes in half and use a spoon to scoop the flesh into a medium-size mixing bowl.
  • Add the Creole seasoning, garlic powder, Kosher salt, and lemon pepper.
  • Add the flour, the cheese, the parsley, and the chives. Use a large spoon to combine this mixture and mash any pieces of potato.
  • Add the egg and mix thoroughly.
  • Divide the mixture into four portions. Use your hands to shape into round patties.
  • Add the panko to a small saucer and carefully dredge the patties to coat them on both sides. Place the patties on a wire baking rack and place them in the refrigerator to chill for ten to twenty minutes so that they can firm up.
  • Heat the olive oil in a large skillet over medium-high heat. Let the patties cook undisturbed for two to three minutes. Use a spatula and flip them over to cook on the other side for two to three minutes or until they are golden brown and crispy.
  • Remove from the skillet, drain on paper towels and serve immediately. Optional, top with a dollop of sour cream and a few chopped up chives.