These are even better if you use potatoes cooked the day before, leaving them in the refrigerator overnight, uncovered, to dry out.

Ingredients
Feeds 6 (Makes 12). Takes 35 mins plus cooling time.

750g potatoes, peeled
1 egg, beaten
½tsp sea salt
Freshly ground black pepper
1tbsp finely chopped parsley or thyme
3tbsp olive oil

Cook the potatoes in a pot of simmering salted water, until tender. Drain well, and set aside, uncovered, to cool.

Grate the potatoes coarsely, and combine in a bowl with the beaten egg, sea salt, black pepper, parsley and one teaspoon of the olive oil. Mix well.

Heat one tablespoon of the remaining oil in a non-stick frying pan. When the oil is hot but not smoking, drop in four heaped tablespoons of the potato mixture.

Squash them a little with an egg slice until they are flat on top, and fry on both sides until golden brown, pressing them down into the pan occasionally. Drain the potato cakes on kitchen paper, and use the remaining oil to cook the remaining potato cakes. Serve hot.

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