These are such a favorite at any meal time. Using Yukon Gold Potatoes (or your choice) peel and shred the potatoes (4) add into a mixing bowl, I like to layer mixing bowl with paper towels to absorb the moisture (water content) from the shredded potatoes.
Pre Heat Oven 425 F using a non stick rimmed baking sheet pan set aside. Remove paper towels from mixing bowl (it will be rather wet) add one teaspoon salt, one teaspoon white pepper, one teaspoon onion powder, one teaspoon garlic powder, 1-1/2 tablespoons paprika, 1/2 teaspoon cumin. I mix with my clean hands and form patties (depending on the size you desire you should get 8-10 patties), place on baking sheet pan and pop into the oven. Bake for 18- 20 minutes (keep an eye on them) when they begin to turn a pretty yellow golden brown they are done.
For the Rosemary Cream Sauce: one cup sour cream, 2 sprigs fresh rosemary diced super finely, 1/2 fresh lemon for juice only, one teaspoon garlic salt. Stir well to mix and refrigerate until ready to serve on the side.
Hope you enjoy them as much as we do!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.