These Potato Pancakes are crispy on the outside, tender and fluffy on in the inside. Made using your leftover mashed potatoes and best of all, they’re baked not fried.
Turn your favorite comfort foods into something delicious and still comforting! Such a simple recipe yet super tasty!
I almost always end up making mashed potatoes just for these Potato pancakes when I don’t have leftovers.
So you probably notice this is not a potato latke where you need to shred the potatoes and use them raw. No box grater needed here!
That’s the main difference between potato pancakes and potato latkes, but we need a whole other delicious post to talk about that!
Today’s we’re just talking easy, simple, straightforward leftover mashed potatoes baked into potato pancakes.
Let’s get to it!
POTATO PANCAKES
These pancakes are basically mashed potatoes, flavored slightly with rosemary and parmesan cheese. Then piped and baked into crispy deliciousness!
Potato Pancakes are a perfect side to any comfort food meal and one of the best ways to use up leftover mashed potatoes!
These are like potato chips but with a delicate crunchy outside and a soft tender inside, flavored with fresh rosemary and Parmesan cheese.
A few years ago, I planned a cooking class for a comfort food menu. It was one of those cold winters where everyone was saying they just wanted to stay indoors and have soup everyday. At that point, I thought of these mashed potato rosemary crisps which remind me of Austria.
What To Eat With Potato Pancakes?
In case you’re wondering, ok this sounds delicious but how do I enjoy them? These are just a few ways I love to use them:
- They are the perfect side dish.
- You can eat them for breakfast with eggs.
- Pair them with a soup.
- Have them with a salad.
- Top them with sour cream, smoked salmon or cheese!
- Other ways to top them or use sauces such as ketchup, hot sauce, black olives, jalapeños, salsa, guacamole, anything you want!
While today, I seasoned them with just rosemary and parmesan, you can customize it with :
- herbs
- cheeses
- spices
- garlic
- Caramelized onions. Potato onions are a delicious combo too!
- scallions
- green peas or any finely grated veggie.
- Make sure not to add chunky ingredients that can break apart the pancake.
What ethnicity are potato pancakes?
Again we need to differentiate that this potato pancake is different from potato latkes which originated in Europe.
The pancakes I’m making today are originally from Germany and usually pan fried. My years living in Austria are definitely my biggest inspiration for this recipe!
Now let’s talk about the recipe!
POTATO PANCAKES RECIPE
First of all, we need to talk mashed potatoes. My absolute favorite would be those Instant Pot Mashed Potatoes (with some top instructions too).
They’re creamy and luscious! To get the best potato pancake recipe, you’ll have to start with awesome mashed potatoes.
These Potato Pancakes are naturally gluten-free and make for the perfect crowd-pleasing accompaniment for a classic Sunday Roast. But even more, on their own they taste delicious as a little savory snack!
For today’s recipe, I seasoned them simply with rosemary and parmesan. You can however flavor them endlessly (see above)!
Now let’s all you need to know about Potato Pancakes!
Ingredients for Mashed Potato Pancakes:
- Mashed Potatoes
- Eggs
- Rosemary
- Parmesan
- Extra Salt and Pepper if needed!
What type of potato is best for Leftover Mashed potato pancakes?
A good starchy potato is best for mashed potatoes and hence, best for potato pancakes. Russet potatoes are my pick! They bind the potatoes with our having to add flour
How do you keep potato pancakes warm and crisp?
The beauty of baking my pancakes here is that they’re guaranteed crisp! No paper towels or kitchen towels needed here! Just a baking sheet and an oven!
What’s the best way to reheat potato pancakes?
After they bake, the potato pancakes remain crisp. However, if you want to have them warm, simply place them in a 350 degree oven for 5 minutes.
HOW TO MAKE POTATO PANCAKES
You’ll need to preheat the oven to 400 degrees F.
In a large bowl, Then add in the fresh rosemary, egg and cheese and mix them in.
Place the potato mixture in a piping bag (or a ziplock bag, and cut a bit off one of its corners) and start piping rounds of mashed potatoes onto a parchment-lined baking sheet.
The size, shape and thickness of the potato rounds are completely up to you—from thin and flat to thick and high, big or small, rounds or rectangles or any shape will work.
Bake the pancakes or 25-30 minutes (depending on the size and thickness) until crisp on the outside and slightly golden in color.
Sprinkle extra parmesan and rosemary when ready!
And there you go – crispy golden Potato Pancakes with a soft center that almost melts in your mouth.
The beauty of a simple side dish like this is that it’s completely easy, made with basic ingredients, yet taste incredible!
How to Store Leftover Mashed Potato Pancakes
Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.
Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.
TIPS FOR EASY POTATO PANCAKES
- Start with the ultimate mashed potatoes :
- Leftover mashed potatoes were BEST here because they’re slightly dryer than fresh mashed potatoes.
- If you don’t have leftover mashed potatoes, make fresh mashed potatoes using Russet Potatoes and keep them on the dry side.
- Use different flavors to flavor up the pancakes (see above).
- f you don’t like the taste of eggs in your food, the grated parmesan cheese and fresh herbs will completely mask that flavor.
- You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
- Leftovers: Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
- To Freeze: Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.
ENJOY!!
POTATO RECIPES
- Crunchy Sweet Potato Gratin
- Potato Salad Recipe With Spinach
- Smashed Potatoes With Spicy Lamb
- Perfect Baked Potato Wedges with Avocado Crema
- Best Herb Roast Potatoes
- Smashed Potatoes With Spicy Lamb
- Instant Pot Mashed Potatoes
Mashed Potato Rosemary Crisps
These Potato Pancakes are crispy on the outside, tender and fluffy on in the inside. Made using your leftover mashed potatoes and best of all, they’re baked not fried.
Ingredients
- 5 large russet potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh rosemary leaves
- 3 tablespoons unsalted butter
- 3 ounces Cream Cheese
- 1/4 - 1/3 cup cream (or milk, any fat percentage)
- 2 egg
- 1/3 cup freshly grated Parmesan cheese and extra for sprinkling
Instructions
-
Preheat the oven to 400 degrees F.
-
Mash the boiled potatoes with salt, pepper, butter and cream (or milk) until smooth (or leave it chunky if you prefer). Then add in the fresh rosemary, egg and cheese and mix them in.
-
Put the mashed potato mixture into a piping bag and pipe rounds of potatoes on a parchment-lined baking sheet.
-
The size, shape and height (thickness) of the potato round is completely up to you—from thin and flat to thick and high, big or small, rounds or rectangles or any shape will work.
-
Sprinkle the tops with extra parmesan cheese and bake the potatoes for 25-40 minutes (depending on the size and thickness) until crisp on the outside and slightly golden in color
Recipe Video
Recipe Notes
TIPS FOR POTATO PANCAKES
- Start with the ultimate mashed potatoes :
- Leftover mashed potatoes were BEST here because they’re slightly dryer than fresh mashed potatoes.
- If you don’t have leftover mashed potatoes, make fresh mashed potatoes using Russet Potatoes and keep them on the dry side.
- Use different flavors to flavor up the pancakes (see above).
- f you don’t like the taste of eggs in your food, the grated parmesan cheese and fresh herbs will completely mask that flavor.
- You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
- Leftovers: Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
- To Freeze: Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.
Your recipes are so exciting. Thanks for posting and sharing.
YES to having these as leftovers for breakfast! I might have to sub my usual roasted rosemary potatoes for these cute crisps next weekend!
Would never have thought about piping the mashed potatoes like that. Beautiful! And now I might need to get some mashed potato leftovers!
What a fabulous recipe! I love that I can make this with leftover mashed potatoes. And the flavors are spot on. YUM!
I’ve never seen anything like this before and I can’t wait to try it. They look so good!
These look so delicious and tasty! I can’t wait to give this recipe a try! So excited!
I love mashed potatoes, and this recipe looks different and delicious. I love rosemary and it sounds like a delicious combination!
Thank you! Enjoy:)
I love mashed potato and this one combines softness and roasted taste i love it
Thanks:) Hope you make it soon.