Crispy Spanish potato cakes with smoky paprika, bell peppers, and fresh herbs for a flavorful appetizer.
# Ingredients:
→ Vegetables
01 - 1.75 pounds potatoes, peeled and cut into chunks
02 - 1 small onion, finely chopped
03 - 1 small red bell pepper, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
→ Seasonings
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - 1 teaspoon dried oregano (optional)
→ Binding
10 - 1 large egg
11 - 3 tablespoons breadcrumbs (use gluten-free if needed)
12 - 2 tablespoons olive oil, plus extra for brushing
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain well, then mash until smooth.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, red bell pepper, and garlic until softened, about 5 minutes.
04 - In a large bowl, mix mashed potatoes, sautéed vegetables, parsley, smoked paprika, black pepper, salt, and oregano until evenly combined.
05 - Add egg and breadcrumbs to the mixture. Stir until the mixture holds together.
06 - Shape mixture into 8 even cakes. Place on prepared baking sheet and brush tops lightly with remaining olive oil.
07 - Bake for 18 to 20 minutes, flipping halfway through, until cakes are golden and crisp on both sides.
08 - Serve warm, garnished with extra parsley and an optional drizzle of olive oil.
