Garlic Potato Cakes with Chicken and Tomato Sauce


  • Garlic Potato Cakes
  • 4 lbs. Idaho® shredded Potatoes, fresh, frozen, or dehydrated
  • 1/2 cup All-purpose flour
  • 1/4 cup Butter, melted
  • 2 tablespoons Garlic, minced
  • 1-1/2 tablespoons Salt
  • 1-1/2 tablespoons Cracked black pepper
  • Fresh herbs, minced, optional
  • Oil, for frying
  • Spicy Grilled Free Range Chicken Breast
  • 1/2 cup Olive oil
  • 3 tablespoons Garlic, minced
  • 3 tablespoons Cracked black pepper
  • 1-1/2 teaspoons Red chili pepper flakes
  • 24 chicken breasts, wing bone on, skinned
  • Oil, for frying
  • Tomato-Basil Sauce
  • 3 tablespoons Olive oil
  • 3 cups Onion, diced
  • 3 tablespoons Cracked black pepper
  • 2 tablespoons Garlic Minced
  • 2 tablespoons Fennel seeds, crushed
  • 1-1/2 quarts Diced, peeled tomatoes (plum or Roma)
  • 3/4 cup fresh basil, chopped
  • Salt


Garlic Potato Cakes
  1. Mix all ingredients together in bowl. To serve: Form 2-oz. portions (loosely formed into patties). Fry in hot skillet or on flat-top with oil until very crispy, brown exterior and moist, cooked interior. Serve 2 or 3 patties per serving with chicken breast and 1/4 cup tomato sauce, accompanied by green vegetables. Fresh herbs may be turned into the potato mixture for added flavor combinations: Tarragon, chives, oregano, thyme, basil.
Spicy Grilled Free Range Chicken Breast
  1. Mix olive oil, garlic, pepper and chili flakes to form paste.
  2. Rub each 10-oz. breast with paste; cover; refrigerate 1 to 2 hours.
  3. Oil grill top. As ordered, grill chicken breast until golden brown and cooked through. Remove from heat. Let stand 5 minutes before slicing breast and serving with tomato sauce underneath.
Tomato-Basil Sauce
  1. In skillet, heat oil. Add onion and sauté until it starts to turn brown.
  2. Add pepper, garlic and fennel and sauté 2 minutes.
  3. Add tomatoes and cook 2 more minutes. Remove from heat.
  4. Stir in basil and salt. Process in food processor until chunky. Serve warm.
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Yield: 24 servings

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