How to do my best potato cakes!

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Recipe on potato cakes

These are great with any meal, or eat theme just as they are. Simple and quick to make with only a few ingredients. Kids love ‘em. It’s a delicious sides to to with our steak or chicken. The icing on the cake is to garnish with some chives. The story behind these has its origins when I had my restaurant VILLA FRIDHEM in the early 90’s. I found the small cast iron molds at a flea market and realized that they are perfect for making small potato cakes. And they became incredibly popular, once I removed them. I would not have done that, the guests rebelled. Enough about that Storie – Let’s start making the cake – and I love potato!



The best results are if you use a mandolin, because it “cuts” the potatoes so it does not bleed as much. But it’s really good to have a regular grater. Then you have to press the potatoes hard against the grater and you have to squeeze out the liquid from the potatoes. 

Squeeze out the liquid in the potatoes, then it will be much easier to fry it and it will get a nicer color.

Add salt and pepper, but be careful with the pepper. It will easily take over.

Heat the frying pan with a neutral oil and add the potatoes. it should be inserted carefully so that it does not become so compact.

Have a look on the video how I did!

And have a look at Hotell Boman’s “Råraka med löjrom” which is also a variant of potato cake that I was visiting and filmed together with Kristin Boman who owns the hotel.

How to do my best potato cakes!

Vichyssoise Chef Martino

I do not use cream or milk in my soup, so it is also suitable as a vegan diet. But of course if you want you can “round” it with a splash of cream. On the other hand, I top it with roasted sesame seeds and drizzle a little virgin olive oil over the soup when I serve it.

  • Yield1,6 L
  • Serving Size4dl /person
  • Total CostCheap

Ingredients Vichyssoise

  • 1 liter vegetable broth
  • 400 g potatoes
  • 1 leek (cut off the green on top, save and finely chop some of it as a garnish)
  • 1 onion
  • 2-3 cloves of garlic
  • 100g butter to cook with
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground peppe

For garnish

  • Roast 4 tablespoons sesame seeds with a little salt in a frying pan.
  • A few drops of virgin olive oil
  • Finely chop some of the green top of the leek



Rinse and brush the potatoes thoroughly. I do not peel mine potatoes as there are good minerals in the shell. Then slice the potatoes into 5 mm thick slices.


Cut the leek along and thoroughly rinse off any sand. Then shred it. Save the last 10 cm for garnish.


Peel the garlic and onion and shred them into 5 mm thick slices.


Heat a saucepan, add the butter. Then add all the vegetables with the spices. Let everything sauté for a while in the butter without browning.


Pour over the vegetable broth and bring to a slow boil. Put on a lid. Then let it simmer until the potatoes are cooked through.


Then mix everything in a blender, being careful not to splash over when soup is hot. Of course, it is possible to use a hand mixer. Pour the soup back into the pot and taste the soup, maybe more salt and pepper is needed.



And now you can round off with a little cream if you want.

Serve the soup in deep plates. Sprinkle over the roasted sesame seeds, the chopped green leeks and drizzle a little of the olive oil.

And last but not least, a slice of freshly baked sourdough bread. Yum Yum…

Happy Cooking – Good Cooking!

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