The star of these potato cakes are leeks gently cooked in milk and butter until they are soft and sweet. Sand and grit can hide in the long leek layers, so clean them well. Halve them lengthwise and ...

Makes 4 to 6 cakes. Note: Crisp and savory, these are a sophisticated version of the beloved Tater Tots and ideal carriers for cooked vegetables, chopped bacon or whatever leftovers you might have on ...

These potato cakes are boiled and mashed into little oval cakes. A crisp shell forms around the soft potato making a Japanese tater-tot. Food blogger Marc Matsumoto shares tips and variation ideas for ...

These crisp potato cakes combine low-moisture, fluffy russet (baking) potatoes with flakes of smoked trout, scallions, parsley, and a little mustard and lemon for brightness. After shaping into ...