Crushed Potato and Watercress Cakes

By khojnicki

Ingredients

• 1 1/4 lb medium yukon gold potatoes
• Kosher salt
• 5 tbsp EVOO
• 1 large onion, cut into 1/4" (small) dice
• 2 medium cloves garlic, minced
• 1/2 lb watercress, stemmed
• 1/2 mascarpone
• Freshly ground black pepper

Details

Servings 8

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 375 degrees F. Scrub the potatoes and pat them dry. Put them on a baking sheet and lightly sprinkle with salt. Bake until tender when poked with a skewer, 40-50 mins. Remove from the oven and set aside until cool enough to handle.

While the potatoes are cooling, heat 2 tbsp of the olive oil in a 12" skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 mins. Add the garlic and cook for 1 min, then add the watercress. Season to taste with salt and pepper and cook, stirring just until the watercress wilts, 1-2 mins.

Put the potatoes in a large bowl and break them into small chunks with a spoon. Add the watercress mixture with the mascarpone, mix to combine and season to taste with salt and pepper. Divide and shape the potato mixture into 16 equal patties, about 2" in diameter and 1/2" thick.

Heat the oven to 200 degrees F. Lightly oil a rimmed baking sheet. Heat the remaining 3 tbsp olive oil in a nonstick skillet over medium heat. Working in batches, cook the cakes about 4 mins per side. Transfer each batch to baking sheet in oven and season with salt.