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1
Put the potatoes in a medium saucepan, cover with water and bring them to a boil.
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2
Add a large pinch of salt and boil over moderately high heat until the potatoes are tender, about 35 minutes.
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3
Oil an 8-inch square glass baking dish.
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4
Meanwhile, in a medium skillet, melt the butter.
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5
Add the shallot and garlic and cook over moderate heat until softened, about 3 minutes.
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6
Add the bacon and cook until most of the fat has been rendered, about 3 minutes.
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7
Add the oats and cook, stirring, until lightly golden, about 2 minutes.
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8
Remove from the heat and stir in the parsley and thyme.
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9
Drain the potatoes and peel them.
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10
Halve each potato crosswise.
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11
Working over a bowl, pass the hot potatoes through a ricer.
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12
Alternatively, mash the potatoes by hand until smooth.
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13
Stir in the oat mixture and season with salt and pepper.
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14
Spread the potatoes in the prepared baking dish.
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15
Cover with plastic wrap and refrigerate until firm, at least 1 hour.
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16
Bring the potato mixture to room temperature.
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17
Cut the potato mixture into 4 squares, then cut each square in half again.
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18
Carefully lift the cakes out of the dish with an offset metal spatula.
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19
In a large nonstick skillet, heat 1/4 cup of the vegetable oil until shimmering.
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20
Spread the flour in a shallow bowl and season with 1/2 teaspoon of salt.
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21
Carefully dredge each potato cake in the flour; shake off any excess.
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22
Add the potato cakes to the skillet and cook over moderately high heat until browned, about 2 minutes.
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23
Turn the cakes and add the remaining 2 tablespoons of oil to the skillet.
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24
Cook the cakes until richly browned and heated through, about 2 minutes longer.
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25
Transfer the potato cakes to a platter and serve hot.
