Ingredients

For the Potato Patties

  • 4 large russet or Yukon Gold potatoes
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • ½ cup finely grated Parmesan cheese
  • 1 large egg
  • ⅓ cup breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, for cooking

For the Crispy Coating

  • ¾ cup breadcrumbs or panko breadcrumbs
  • 2 tablespoons grated Parmesan
  • ½ teaspoon paprika
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • Pinch of salt

For the Creamy Herb Dip

  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • Salt to taste

Optional Garnish

  • Fresh parsley
  • Fresh dill
  • Paprika
  • Lemon wedges
  • A small sprinkle of Parmesan

👩‍🍳 Instructions

1. Cook the Potatoes

Wash and peel the potatoes, then cut them into evenly sized chunks.

Place them in a large pot and cover with cold water. Add a small amount of salt and bring to a boil.

Cook for approximately 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.

Drain very well and allow the potatoes to sit for a few minutes so excess moisture can evaporate.

2. Make the Potato Mixture

While the potatoes are still warm, mash them until mostly smooth.

Melt the butter in a small pan over medium-low heat. Add the minced garlic and cook for about 30–60 seconds, just until fragrant.

Pour the garlic butter into the mashed potatoes.

Add:

  • Parmesan
  • Egg
  • Breadcrumbs
  • Parsley
  • Dill
  • Oregano
  • Paprika
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper

Mix everything together until you have a thick mixture that holds its shape.

If the mixture feels too soft or sticky, add another 1–2 tablespoons of breadcrumbs.

3. Shape the Patties

Take approximately 2–3 tablespoons of the potato mixture and roll it into a ball.

Flatten it gently between your palms to create a round patty about ½ inch thick.

Repeat until all the mixture has been used.

You should get approximately 10–12 patties, depending on their size.

4. Prepare the Crispy Coating

In a shallow bowl, combine the breadcrumbs, Parmesan, paprika, dried parsley, garlic powder, and salt.

Carefully press each potato patty into the breadcrumb mixture, coating both sides and the edges.

For an extra-crispy crust, gently press the breadcrumbs onto the patties so they stick well.

5. Chill the Patties

Place the coated patties on a plate or baking tray.

Refrigerate for approximately 20–30 minutes.

This helps the patties firm up and makes them less likely to break during cooking.

🔥 Cooking Method 1: Pan-Fried

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Place the patties in the pan without overcrowding them.

Cook for approximately 3–5 minutes per side, turning carefully with a spatula.

Add a little more olive oil when necessary.

Continue cooking until the patties are deep golden brown, crisp, and heated through.

Transfer them to a plate lined with paper towels.

🍟 Cooking Method 2: Air Fryer

For a lighter version, preheat your air fryer to 400°F (200°C).

Lightly spray or brush the patties with olive oil.

Place them in the air fryer basket in a single layer.

Cook for approximately 10–14 minutes, turning halfway through.

Continue cooking until golden and crispy.

🔥 Cooking Method 3: Oven

Preheat the oven to 425°F (220°C).

Place the patties on a parchment-lined baking sheet.

Lightly brush or spray both sides with olive oil.

Bake for approximately 20–25 minutes, flipping halfway through.

For an especially crispy crust, place them under the broiler for the final 1–2 minutes, watching carefully.

🥣 Creamy Herb Dip

While the patties cook, prepare the dip.

Add Greek yogurt, mayonnaise, lemon juice, garlic, dill, parsley, Dijon mustard, black pepper, and salt to a small bowl.

Mix thoroughly until smooth and creamy.

Taste and adjust the seasoning.

For a brighter flavor, add another teaspoon of lemon juice.

Refrigerate for 15–20 minutes before serving if possible.

🍽️ How to Serve

Arrange the hot potato patties on a large serving plate.

Place the creamy herb dip in the center.

Garnish the patties with:

🌿 Fresh parsley
🌿 Fresh dill
🌶️ A light sprinkle of paprika
🧀 A little Parmesan

Serve immediately while the outside is crispy and the inside is warm and fluffy.

🥗 Great Side Dishes

These patties pair especially well with:

  • Fresh cucumber and tomato salad
  • Greek salad
  • Roasted vegetables
  • Grilled chicken
  • Grilled fish
  • Steamed broccoli
  • Mixed green salad
  • Fresh lemon wedges

⏱️ Recipe Details

Prep Time: 25 minutes
Chilling Time: 20–30 minutes
Cooking Time: 20–25 minutes
Total Time: About 1 hour
Servings: 4–6
Texture: Crispy outside, soft and fluffy inside