Cheesy Stuffed Potato Cakes with Fontina Filling (Crispy and Gooey)
Make Cheesy Stuffed Potato Cakes with Fontina Filling that fry up golden outside with a soft, melty center. A cozy vegetarian side or snack with simple…
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Ingredients
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 1 teaspoon fine salt, plus more for boiling water
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2/3 cup (105 g) potato starch, plus more as needed
- 2 tablespoons finely chopped fresh chives
- 4 oz (115 g) fontina cheese, cut into small cold cubes
- 2-3 tablespoons olive oil, for pan-frying
- Sour cream, marinara, or garlic yogurt, for serving (optional)
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