Forget the bag of oven fries or laboring over mashed potatoes. This recipe gives you the best of both worlds - golden patties that are crispy outside and soft, mashy inside. AND they take less time! All you need is leftover baked potato that you've scraped, or you can quickly microwave some potatoes first. The BBQ Mayo is also simple and freaking delish. I love that they make a stellar breakfast or brunch item but also are the perfect snack for football watching.
FYI: I do a light sauté type fry here for the prep, rather than a full-dunking fry. It doesn't smell up the kitchen with an oily residue, I don't have to pour an entire bottle of oil into a pot then figure out how to get rid of it after, and it's a little healthier!
"If you are not a mayo fan, A1 is pretty ridiculous with these too."
Notes: Potatoes are russet. Mayo is Hellmann's.
Potato & Chive Fritters with BBQ Mayo
Ingredients: 3 tbsp. olive oil, 2 cups scraped baked potato, 1 egg-beaten, 2 tbsp. chopped chives, 1/2 tsp. salt, 1/2 tsp. pepper. For the BBQ Mayo, 1/2 cup mayonnaise, 1/4 cup BBQ sauce, 1 tsp. Sriracha.
1. Stir together the potato, egg, chives, salt and pepper with a fork, making sure to mash the larger bits of potato. Set aside.
2. Heat the olive oil in a skillet pan over medium-high head, until glossy. Form 5-6 potato patties and cook until browned on each side. About 4 minutes per side.
3. Remove fritters to a paper towel lined plate.
4. Make the mayo: Stir together the mayo, BBQ sauce and Sriracha until well blended.
5. Serve the fritters immediately with the sauce on the side.