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Spaghetti with Crispy Potato Cakes and Chives is a delightful twist on a classic dish that brings together the comforting flavors of pasta and savory potato cakes. This recipe is perfect for a cozy weeknight dinner, combining the satisfying textures of crispy potato cakes with a vibrant spaghetti dish topped with fresh chives. It’s easy to prepare and sure to please the whole family!
Why You’ll Love This Recipe
This dish combines the heartiness of potatoes with the lightness of pasta, creating a satisfying meal that’s both comforting and unique. It’s quick to prepare, making it an ideal choice for busy evenings. Plus, the crispy potato cakes add a delightful crunch to the dish.
- Quick and easy to make
- Heartwarming combination of flavors
- Crispy texture from potato cakes
- Freshness from chives and garlic
- Perfect for weeknight dinners
Ingredients
- 8 ounces spaghetti
- 2 large russet potatoes, peeled and grated
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for frying
- 1/4 teaspoon red pepper flakes (optional)
- Fresh chives, for garnish
How to Make Spaghetti with Savory Potato Cakes
- Begin by cooking the spaghetti according to package instructions in a large pot of salted boiling water. Once cooked, drain and set aside, reserving a little pasta water.
- In a large mixing bowl, combine the grated potatoes, flour, Parmesan cheese, chopped chives, minced garlic, salt, pepper, and red pepper flakes (if using). Mix well to combine.
- Heat the olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the potato mixture into the skillet, pressing down to form a cake. Repeat with the remaining mixture, ensuring not to overcrowd the pan.
- Cook the potato cakes for about 4-5 minutes on each side or until they are golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil.
- In the same skillet, add the cooked spaghetti, a splash of reserved pasta water, and a drizzle of olive oil. Toss to combine and heat through for about 2-3 minutes. Adjust seasoning with salt and pepper to taste.
- To serve, plate the spaghetti and top with crispy potato cakes. Garnish with additional fresh chives and enjoy!
Tips for the Best Results
- Ensure the grated potatoes are well-drained to avoid soggy cakes.
- Use a non-stick skillet for easier flipping of the potato cakes.
- Experiment with different herbs or spices in the potato mixture for added flavor.
Easy Variations
- Substitute sweet potatoes for russet potatoes for a sweeter flavor.
- Add finely chopped onions or bell peppers to the potato mixture for extra texture and flavor.
- For a cheesy twist, mix in some shredded mozzarella or cheddar cheese with the potatoes.
What to Serve With It
- A simple side salad with vinaigrette
- Steamed vegetables like broccoli or green beans
- Garlic bread for extra indulgence
- A light tomato sauce for drizzling over the spaghetti
Storage and Reheating
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Leftover spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. The potato cakes can be stored separately and reheated in a skillet over medium heat until crispy again. To reheat the spaghetti, add a splash of water or olive oil in a skillet over low heat, stirring occasionally until warmed through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 ounces spaghetti
- 2 large russet potatoes, peeled and grated
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for frying
- 1/4 teaspoon red pepper flakes (optional)
- Fresh chives, for garnish
Instructions:
- Cook spaghetti in salted boiling water, drain, and set aside.
- Mix grated potatoes, flour, Parmesan, chives, garlic, salt, pepper, and red pepper flakes in a bowl.
- Heat olive oil in a skillet over medium heat, form potato cakes, and fry until golden brown.
- Remove potato cakes and drain on paper towels.
- Toss cooked spaghetti with olive oil and reserved pasta water in the skillet.
- Serve spaghetti topped with potato cakes and garnish with chives.
Notes: Adjust seasoning to taste and feel free to add other herbs or spices to the potato mixture.
