Crispy Cheddar Potato Patties with Tangy Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest patties, make sure the oil is hot enough before adding the patties. Test by dropping a small piece of potato into the oil—it should sizzle immediately.

Also, don't overcrowd the skillet; fry in batches to maintain the oil temperature. After frying, drain on paper towels to remove excess oil. Serve right away for the best texture.

If making the patties ahead, reheat them in a single layer on a baking sheet in a 400°F (200°C) oven for about 5-7 minutes to restore crispiness.

Avoid using the microwave, as it will make them soggy. The dip can be made several days in advance and stored in the refrigerator. For a spicier dip, add more hot sauce or a pinch of cayenne.

Variations

• Spicy Jalapeño: Add 1-2 finely chopped fresh jalapeños to the potato mixture along with the cheese. This adds a fresh, spicy kick that complements the crispy exterior and tangy dip.
• Bacon Cheddar: Stir in 4 slices of cooked, crumbled bacon into the potato mixture. The smoky, salty flavor pairs beautifully with the sharp cheddar and makes the patties even more indulgent.
• Herb and Chive: Mix in 2 tablespoons of chopped fresh chives or parsley with the potato mixture. The herbs add a bright, fresh note and a pop of color to the golden patties.
• Smoky Paprika: Add 1 teaspoon of smoked paprika to the potato mixture along with the other seasonings. This gives the patties a subtle smoky depth that enhances the cheddar flavor.

Storage and make-ahead

Fridge

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze uncooked patties on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat cooked patties in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving to maintain texture.

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, as it will make them soft. The dip can be stored separately in the refrigerator for up to a week.

The patties can be formed and refrigerated for up to 24 hours before frying. Place them on a parchment-lined baking sheet, cover, and chill. Fry as directed, adding a minute or two to the cooking time if they are cold. The dip can be made up to a week ahead and kept in the refrigerator.

Serving ideas

Serve the crispy cheddar potato patties hot with the tangy dip on the side. They make a great appetizer for parties, a fun side dish for burgers, or a satisfying snack.

For a heartier meal, pair them with a simple green salad or roasted vegetables. The dip can also be served with other fried foods like onion rings or chicken tenders.

Arrange the patties on a platter and place the dip in the center for easy dipping. Garnish with chopped chives or parsley if desired, though the video does not include this.

The patties are best enjoyed immediately after frying, while they are still shatteringly crisp. The tangy dip balances the richness of the fried potatoes and cheese.

Frequently asked questions

Recipe card

Crispy Cheddar Potato Patties with Tangy Dip

Prep 20 minCook 16 minTotal 36 minServes 4

Ingredients

• 8 russet potatoes, peeled
• 5 tbsp cornstarch
• 4 oz sharp cheddar cheese, shredded
• 1 1/2 tsp garlic powder
• 1 tsp black pepper
• sea salt to taste
• neutral oil for frying, to taste
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp hot sauce
• 1/2 tsp garlic powder

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Contains: milk, eggs

Estimated nutrition per serving

Calories

410

Protein

12 g

Carbohydrates

36 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.