Potato Pancakes with Smoky Paprika Rouille Recipe

Name: Potato Pancakes with Smoky Paprika Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-oz) package Idahoan Buttery Golden Selects Mashed Potatoes; 4 tsp oil, divided; 1/2 cup onion, diced; 1 garlic clove, finely chopped; 1 cup fresh spinach, chopped coarse; 1 Tbsp fresh thyme, chopped; 1/2 tsp coarse kosher salt; 1/2 tsp fresh ground black pepper; 1/8 tsp ground nutmeg; 1/2 cup mayonnaise*; 1 Tbsp milk; 1 garlic clove, minced; 1/8 tsp smoked paprika; Pinch of cayenne; Salt and pepper to taste; *This ingredient may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the label.

Servings: persons

1 (4-oz) package Idahoan Buttery Golden Selects Mashed Potatoes
4 tsp oil, divided
1/2 cup onion, diced
1 garlic clove, finely chopped
1 cup fresh spinach, chopped coarse
1 Tbsp fresh thyme, chopped
1/2 tsp coarse kosher salt
1/2 tsp fresh ground black pepper
1/8 tsp ground nutmeg
1/2 cup mayonnaise*
1 Tbsp milk
1 garlic clove, minced
1/8 tsp smoked paprika
Pinch of cayenne
Salt and pepper to taste
*This ingredient may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the label.

1
Prepare mashed potatoes following package directions, set aside to cool.
2
Heat 2 teaspoons of the oil in a large deep skillet over medium heat.
3
Add onion and garlic and saute until onion softens and turns slightly golden, about 5 minutes.
4
Add spinach and thyme to onion mixture, toss together and continue cooking just until spinach wilts a bit.
5
Add onion-spinach mixture, salt, pepper and nutmeg to potatoes and combine.
6
Shape potato mixture into 1/2-inch thick pancakes about 2 inches wide.
7
Set pancakes on baking sheet lined with parchment paper or foil.
8
Heat one teaspoon oil in a large skillet over medium-high heat.
9
Add pancakes and cook, without moving, until cakes are brown and crispy on bottom, about 3-4 minutes.
10
Carefully turn cakes and continue to cook until brown on the other side.
11
Continue cooking remaining pancakes and add oil as needed.
12
To make Smoky Paprika Rouille, whisk ingredients in a medium bowl.
13
Season to taste with salt and freshly ground black pepper.
14
Cover and chill.
15
Can be made a day ahead.
16
Top each potato pancake with Smoky Paprika Rouille.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (4-oz) package Idahoan Buttery Golden Selects Mashed Potatoes, 4 tsp oil, divided, 1/2 cup onion, diced, 1 garlic clove, finely chopped, and more.

Yes, Potato Pancakes with Smoky Paprika Rouille falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Pancakes with Smoky Paprika Rouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions