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Crispy Potato Patties With Roasted Red Pepper Salsa

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“Ready, Set, Cook! Special Edition Contest Entry: This is an crowd-pleasing side dish or appetizer that can made the day before your dinner party (with the patties fried just before serving.)The goat cheese crumbles add a nice tartness to the potatoes and the roasted red pepper salsa provides a refreshing contrast.”
12 patties

Ingredients Nutrition


  1. To make the patties, combine the Simply Potatoes, goat cheese crumbles, cumin and black pepper in a large bowl. Take a heaping tablespoon of the potatoes and shape into a 1 inch patty. Place the patties on a cookie sheet and refrigerate at least 1 hour or overnight.
  2. To make the salsa, roast 2 red peppers over gas flame or under a broiler. Place roasted red peppers in a plastic bag until cool enough to handle. Peel off blackened skin, chop up peppers and place them in a medium bowl. Combine peppers with cilantro, green onions, black olives and lime juice. Refrigerate salsa at least 1 hour or overnight.
  3. Just before serving, fry the potato patties. Combine the egg and milk in small bowl and place the panko bread crumbs in a medium bowl. Heat the vegetable oil in a 10 inch frying pan on medium high for 4-5 minutes. Dip the potato patties in the egg mixture first and then coat both sides in the panko. Fry the patties in 2 batches in the hot oil 4 minutes per side or until golden brown. Drain fried patties on a paper towel.
  4. Top each potato patty with a tablespoon of red pepper salsa and serve immediately.

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