Potato Cakes with Harissa EVOO and Pecorino Romano*
This dish is great for hors d’ oeuvre parties but could also work as a side item to a meat or fish entrée. Any variety of potato could work but we tend to use Idaho’s and that’s what we are using tonight. We love Pecorino Romano but it could be substituted with any other hard grating cheese. Ok now to the details….
Wash, drain and fully bake some Idaho potatoes. Four small to medium potatoes will yield about 16-20 cakes.
While potatoes are baking dice up some onion and sauté in some Harissa EVOO until soft/translucent – do not brown them! Allow to cool.
Allow potatoes to cool off some but its best to get them out of the skins while they’re still warm. Cut them in half and squeeze the potato into a mixing bowl.
Add the sautéed onions to the bowl. Add a generous amount of grated cheese and mix together. Now it’s time to taste. Does it need more Harissa EVOO – it probably does, so add it. It may need some salt too – add that. When you get it just spicy and good its ready to go.
Pinch off or scoop into balls and roll into more grated cheese. Place on cookie sheet that has been brushed lightly with Harissa EVOO and push down to form a round cake.
Bake in pre-heated 400 degree oven for approximately 10 minutes or until lightly browned. Flip them over onto serving platter so that the oven browned side is facing up.
Garnish with a dot of Harissa EVOO on the platter and a little green leaf (parsley, arugula, kale, etc.). A sprinkle of grated cheese is good too!
Don’t throw out those potato skins! Brush them with some Harissa EVOO or melted butter and season them as you please. Lay them out flat on a cookie sheet and bake until golden brown. Yum.