Crispy Cheddar Potato Patties with Tangy Dip Step-by-step instructions

Before you start

Before starting, peel the potatoes and fill a large bowl with ice water. Have a clean cheesecloth ready for squeezing. Shred the cheddar cheese and measure out the cornstarch, garlic powder, and pepper.

Set up a wide skillet and have the oil nearby. For the dip, measure the mayonnaise, ketchup, hot sauce, and garlic powder into a small bowl. Prepare a plate lined with paper towels for draining the cooked patties.

Instructions

Prep the Potatoes

1. 1Grate and Soak the Potatoes
   Peel the russet potatoes and coarsely grate them using a box grater. Place the shredded potatoes into a large bowl filled with cold ice water and let them soak for a few minutes. This removes excess starch and helps achieve a crisper texture.
   Look for The water becomes cloudy with starch; the shreds stay white and crisp.
   Tip Soaking also prevents the potatoes from browning while you prepare the other ingredients.
2. 2Squeeze Out Excess Moisture
   Drain the grated potatoes and transfer them to a clean white cheesecloth. Gather the corners and wring tightly over a bowl, squeezing out every last drop of starchy liquid until the shreds feel completely dry. This step is essential for crispiness.
   Look for No water drips from the cheesecloth; the potato shreds feel dry to the touch.
   Tip The drier the potatoes, the crisper the patties. Press firmly to remove all moisture.
3. 3Mix the Patty Base
   Place the dry potato shreds in a large glass bowl. Add the cornstarch, shredded sharp cheddar cheese, garlic powder, black pepper, and sea salt. Toss everything together until the potatoes are evenly coated with the seasonings and cheese.
   Look for The shreds are lightly coated and the cheese is distributed throughout.
   Tip Use your hands to mix gently, ensuring the cheese doesn't clump in one spot.

After soaking and squeezing, the potato shreds should be dry and fluffy, with no excess water. When mixed with the cheese and seasonings, the mixture should hold together when pressed. The ice water soak removes starch and keeps the shreds crisp. The cheese and cornstarch should be evenly distributed throughout the mixture.

Form and Fry the Patties

4. 4Form the Patties
   Take a handful of the potato mixture and press it firmly into a uniform oval or rectangular patty shape, about 1/2 inch thick. Repeat with the remaining mixture, making sure each patty holds together well.
   Look for The patties are compact and hold their shape without falling apart.
   Tip Press firmly to eliminate air pockets; this helps the patties stay intact during frying.
5. 5Heat the Oil
   Place a wide stainless skillet over medium-high heat and add enough neutral oil to coat the bottom generously. Heat until the oil shimmers, indicating it's hot enough for frying.
   Look for The oil shimmers and a small piece of potato sizzles immediately when added.
   Tip Use a neutral oil with a high smoke point, like canola or vegetable oil.
6. 6Fry the Patties
   Carefully place the patties into the hot oil in a single layer, without overcrowding. Fry for about 4 minutes per side, or until the edges are intensely crispy and deep golden brown. Use a spatula to flip them gently.
   Look for The edges turn deep golden brown and the patties make a crackling sound as they fry.
   Tip Do not move the patties too soon; let them develop a crust before flipping.
7. 7Drain the Patties
   Remove the fried patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Continue frying the remaining patties in batches if needed.
   Look for The patties are crispy and golden, with no excess oil pooling on the surface.
   Tip Keep the cooked patties warm in a low oven while frying the rest, if desired.

The patties should be uniform in thickness, about 1/2 inch, and hold their shape without crumbling. As they fry, the edges will turn deep golden brown and crisp up, with the cheese melting into the interior.

The oil should sizzle vigorously around each patty. After flipping, the second side should match the first in color and crunch.

Make the Dip and Serve

8. 8Make the Tangy Dip
   In a small ramekin or bowl, whisk together the mayonnaise, ketchup, hot sauce, and garlic powder until smooth and well combined. Adjust the amount of hot sauce to taste.
   Look for The dip is smooth, pinkish-orange, and creamy with a slight tang.
   Tip For extra heat, add more hot sauce or a pinch of cayenne pepper.
9. 9Serve the Patties with Dip
   Arrange the crispy potato patties on a serving plate with the tangy dip on the side. Serve immediately while hot and crunchy. Enjoy the audible crunch with every bite.
   Look for The patties are hot, crispy, and golden, with the dip ready for dunking.
   Tip Serve right away for the best texture; they soften as they cool.

The dip should be smooth, creamy, and well combined, with a balanced tangy and spicy flavor. The patties should be hot, crispy, and golden, with the cheese melted and slightly oozing. When you bite into a patty, it should crackle audibly. Serve immediately, as the crispiness fades as they cool.

Common mistakes

One common mistake is not squeezing enough moisture out of the potatoes, which leads to soggy patties. Take the time to wring them thoroughly. Another is overcrowding the skillet, which lowers the oil temperature and prevents crisping.

Fry in batches if necessary. Also, avoid flipping the patties too early; let them develop a golden crust before turning. Finally, don't skip the ice water soak—it's key to a crispy texture.

How to tell it’s done

The patties are done when they are deep golden brown on both sides and feel crisp to the touch. The internal temperature should reach at least 165°F (74°C) if you are using a food thermometer, though the cheese and potatoes are fully cooked.

The edges should be visibly crunchy and the patties should make a crackling sound when you press on them. Serve immediately for the best texture.