Smashed Potato Herb Fritters (Printable Version)

Crispy, herb-infused potato fritters with sour cream and chives, perfect as an appetizer or side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 teaspoon salt for boiling water

→ Fritter Mix

03 - 2 large eggs
04 - ½ cup all-purpose flour
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 teaspoon garlic powder
09 - ½ teaspoon black pepper
10 - ½ teaspoon salt
11 - 1 teaspoon lemon zest

→ For Frying

12 - ¼ cup neutral oil such as canola or sunflower

→ For Topping

13 - ½ cup sour cream
14 - 2 tablespoons fresh chives, finely sliced

# Directions:

01 - Place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, then simmer until fork-tender, approximately 15 minutes. Drain thoroughly.
02 - Transfer hot potatoes to a large bowl. Smash roughly with a potato masher, leaving some texture for rustic appeal.
03 - Allow potatoes to cool for 5 minutes. Add eggs, flour, parsley, chives, dill, garlic powder, black pepper, salt, and lemon zest. Mix until just combined without overworking.
04 - Heat oil in a large nonstick skillet over medium heat until shimmering.
05 - Scoop ¼ cup portions of the potato mixture and gently flatten into patties approximately ½ inch thick.
06 - Fry fritters in batches, 3 to 4 minutes per side, until golden and crisp. Avoid overcrowding the skillet. Transfer to a paper towel-lined plate.
07 - Serve warm, topped with a dollop of sour cream and a sprinkle of fresh chives.

# Expert Advice:

01 -
  • They're crispy on the outside and pillowy within, with the kind of texture that makes you want to eat more than you planned.
  • Fresh herbs transform humble mashed potatoes into something that feels elegant enough for guests but casual enough for a weeknight craving.
02 -
  • Don't skip draining your potatoes thoroughly—excess moisture turns fritters soggy instead of crispy, which I discovered the hard way by being impatient.
  • The oil temperature matters more than you'd think; too cool and they absorb oil like sponges, too hot and the outside burns before the inside warms through.
03 -
  • If your fritters seem to be cooking too fast on the outside but the inside stays cold, lower your heat slightly and cover the skillet loosely with a lid for the last minute of cooking each batch.
  • Letting the cooked fritters rest on paper towels matters—they'll continue to crisp up as they cool, and you'll remove excess oil that would otherwise make them greasy.
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