Garlic Potato Cakes

1. 1

   Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes.

2. 2

   Bring the water to a gentle boil and cook until the potatoes are just tender.

3. 3

   Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.

4. 4

   Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.

5. 5

   Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl.

6. 6

   Stir the mixture into the potatoes and season with salt and pepper.

7. 7

   Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.

8. 8

   Preheat the oven to 350 degrees F.

9. 9

   Form the chilled potato mixture into 16 cakes about 3/4 inch thick.

10. 10

    Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.

11. 11

    Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat.

12. 12

    Add the potato cakes, in batches, and brown them on both sides.

13. 13

    Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.