1 pound small red new potatoes

Kosher salt

¼ cup crème fraîche

¼ cup minced fresh chives

1 large egg

¼ cup all-purpose flour

Freshly ground black pepper

Canola oil or extra virgin olive oil, for frying


Place the potatoes into a medium pot and add enough water to cover by several inches. Add several large pinches of salt. Bring to a boil and simmer for 12 to 14 minutes, or until the potatoes are cooked through. Using a slotted spoon, transfer the potatoes to a bowl. Lightly mash the potatoes and let cool slightly. Stir in the crème fraîche, chives, egg, and flour and season to taste with salt and pepper.


Add enough oil to a large, heavy frying pan to come to a depth of ¼ inch. Heat over medium heat until a bit of the potato mixture sizzles immediately when added. Scoop the mixture into the pan by the ¼ cup, spacing the cakes a couple of inches apart. Flatten each pancake slightly with a spatula and fry without disturbing for 3 to 4 minutes, or until golden brown. Using a spatula, turn the pancakes and fry another 2 to 3 minutes, or until golden brown. Remove to a paper towel-lined plate and immediately season to taste with salt. Fry the remaining potato mixture in the same manner. Transfer to a platter and serve immediately.   


Serves 4. These potato cakes have a crunchy crust and tender, creamy center.