Crispy Potato Cakes with Lemon Herb Aioli

These golden-brown potato cakes provide the perfect savory complement to briny oysters, with crispy exteriors and fluffy centers. The bright lemon herb aioli cuts through the richness of both the cakes and oysters, creating a balanced and satisfying pairing.

Ingredients

• 2 large russet potatoes (peeled and grated (about 1 pound))
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 2 tablespoon fresh parsley (chopped)
• 1 large egg (beaten)
• 3 tablespoon all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoon vegetable oil
• 0.5 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh chives (chopped)
• 1 tablespoon fresh dill (chopped)

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine potatoes, onion, garlic, parsley, egg, flour, salt, and pepper. Mix well.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Form potato mixture into 8 small cakes (about 1/4 cup each) and place in the hot oil.
5. Cook for 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
6. While cakes cook, make the aioli: mix mayonnaise, lemon juice, zest, chives, and dill in a small bowl.
7. Serve potato cakes warm with a dollop of lemon herb aioli on top or on the side.

Notes