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Buttery Crisp Potato Cake
- 5 large Yukon gold or white potatoes (2½ pounds or 1¼ kg), unpeeled and cooked
- 2 cups (300 g) all-purpose flour
- 1 cup (8 ounces or 250 g) butter, melted
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- 1 egg yolk, beaten
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 675kcal (34%)|
|Total Fat 32g (49%)|
|Saturated Fat 20g (99%)|
|Cholesterol 116mg (39%)|
|Total Carbohydrate 88g|
|Dietary Fiber 5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|