Irish Potato Cakes with Apple Cranberry Sauce
- Potato Cakes
- 2 pounds Russet potatoes, scrubbed, peels left on
- 1 teaspoon fine sea salt
- 4 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 1 small yellow onion, chopped
- 2 tablespoons melted unsalted butter, for brushing cakes
- Applesauce
- 1 tablespoon unsalted butter
- 1 1/2 pound , cut into 1-inch piecesapples
- 1/2 pound cranberries, frozen or fresh
- 1/4 cup dry white wine or water
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons honey
Cut potatoes into 2-inch chunks.
Transfer to a large Dutch oven and cover with water.
Bring to a boil and cook for 10 to 15 minutes, until potatoes can be easily pierced with a fork.
Drain well in a colander.
Return potatoes to pot and add salt, butter, garlic and onion.
Mash ingredients together with a potato masher or pastry blender until chunky.
Preheat the oven to 400°F.
Spoon potato mixture onto parchment and smooth into rounds about 1/2-inch thick.
Brush with melted butter and bake until brown and crisp around the edges, 25 to 30 minutes.
Meanwhile, make applesauce.
In a large heavy-bottomed pan, melt butter over medium-high heat.
Stir in apples and cook until soft and brown on the edges, for 7 to 10 minutes.
Stir in cranberries and wine or water.
Bring to a gentle boil and cook for 10 minutes, until almost all liquid has evaporated.
Remove from heat, let cool slightly and transfer sauce to a blender.
Add lemon zest, juice and honey.
Blend until smooth.
Taste and adjust seasoning, adding honey if desired. Serve hot potato cakes with a dollop of sauce.
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- Potato Cakes
- 2 pounds Russet potatoes, scrubbed, peels left on
- 1 teaspoon fine sea salt
- 4 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 1 small yellow onion, chopped
- 2 tablespoons melted unsalted butter, for brushing cakes
- Applesauce
- 1 tablespoon unsalted butter
- 1 1/2 pound , cut into 1-inch piecesapples
- 1/2 pound cranberries, frozen or fresh
- 1/4 cup dry white wine or water
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons honey