Forget the bag of oven fries or laboring over mashed potatoes. This recipe gives you the best of both worlds.
These golden patties are crispy outside and soft-mash inside. AND they take less time! You only need a 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, one 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 heat 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.