These crispy hash brown patties are made with the boil-then-grate method, so they hold together nicely without needing eggs. The potatoes are cooked just enough to soften, then grated and mixed with Parmesan, cornstarch, seasonings, and a little olive oil for better texture and flavor. Once fried, they turn golden and crunchy on the outside while staying soft and potato-rich in the center.

Ingredients

For the Hash Brown Patties

• 2 lb russet or Yukon Gold potatoes, peeled
• 2 tablespoons cornstarch
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Neutral oil, for frying

For the Spicy Dipping Sauce

• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For Serving

• Extra grated Parmesan cheese
• Red pepper flakes

Instructions

1. Partially cook the potatoes

Place the peeled potatoes in a large pot and cover them with cold water. Add a good pinch of salt, then bring to a boil.

Cook for 10 to 12 minutes, or until the potatoes are starting to soften but still feel firm in the center. You are not making mashed potatoes here, so don’t let them cook until fully tender.

Drain the potatoes and let them cool for at least 20 minutes, or until they are easy to handle.

2. Grate the potatoes

Grate the cooled potatoes on the large holes of a box grater and add them to a large bowl.

The texture should be a mix of potato shreds and a few softer bits. That is exactly what you want. The softer pieces help the patties stick together, while the shreds give them that crispy hash brown texture.

3. Mix the hash brown mixture

Add the cornstarch, Parmesan cheese, olive oil, salt, black pepper, smoked paprika, garlic powder, and onion powder.

Mix everything gently with your hands or a fork until the seasonings are evenly spread through the potatoes. Press a small handful together to check the texture. It should hold its shape without feeling wet.

If the mixture feels too dry or crumbly, add 1 teaspoon of water at a time until it comes together. Don’t add too much, or the patties can turn soft.

4. Shape the patties

Divide the mixture into about 9 portions. Shape each portion into a firm oval or round patty, about 1/2 inch thick.

Press each patty together well so it feels compact. Place the patties on a parchment-lined tray.

For the crispiest results, refrigerate the shaped patties for 1 hour before frying. This helps them firm up and makes them easier to flip.

5. Fry until golden and crispy

Add about 1/2 inch of oil to a large skillet and heat over medium heat until the oil reaches about 350°F.

Carefully add the patties in batches. Don’t overcrowd the pan, or they won’t crisp properly.

Fry for 3 to 4 minutes per side, or until deep golden brown and crispy. Flip gently with a thin spatula and try to turn them only once.

6. Drain the patties

Transfer the fried hash brown patties to a paper towel-lined plate or a wire rack. Sprinkle with a little extra salt while hot, if needed.

7. Make the spicy dipping sauce

In a small bowl, stir together the mayonnaise, sriracha, smoked paprika, garlic powder, salt, and black pepper until smooth.

Taste and adjust the sauce. Add more sriracha for heat or a little extra mayo if you want it milder.

8. Serve

Serve the hash brown patties hot with the spicy dipping sauce on the side. Finish with extra Parmesan and red pepper flakes if you like a little more flavor and heat.

Don’t lose these crispy hash brown patties in the scroll. Pin the image below and keep them saved for the next time potatoes are calling.

Notes

The boil-then-grate method is the key to hash brown patties that hold together without eggs. The potatoes should be partially cooked, not fully soft, so they can still shred properly.

Don’t skip the cooling step. Warm potatoes can turn sticky and mushy, which makes the mixture harder to shape.

The cornstarch helps bind the potatoes and gives the patties a crispier outside. The small amount of olive oil adds flavor and keeps the mixture from feeling too dry without making it greasy.

For the crispiest patties, chill them for 1 hour after shaping. This makes them firmer, easier to fry, and less likely to break apart.

To freeze, shape the uncooked patties and place them on a parchment-lined tray. Freeze until firm, then transfer to a freezer bag or container. Fry straight from frozen, adding an extra minute or two per side as needed.

Storage and Reheating

Store leftover hash brown patties in an airtight container in the refrigerator for up to 3 days.

Reheat them in a skillet over medium heat until hot and crispy again. You can also reheat them in the oven at 375°F for about 10 minutes. Avoid microwaving if you want to keep the edges crisp.

If you like bold flavors and a little crunch in every bite, this crispy potato salad is one to keep on repeat. Thin roasted potato slices replace the usual boiled potatoes, giving the salad a completely different texture—crispy edges, soft centers, and plenty of flavor from the smoky, tangy dressing.

Instead of heavy mayo, this version uses olive oil, tomato paste, paprika paste, fresh herbs, and pomegranate molasses for a rich, slightly sweet finish. Pine nuts add a buttery crunch that works perfectly with the roasted potatoes and fresh vegetables.

It works great as a side dish, light lunch, or something different to bring to the table when you want a potato salad that feels fresh, colorful, and far from ordinary.

Ingredients

For the Potatoes

• 2 medium potatoes, thinly sliced
• 1 to 2 tbsp olive oil
• Salt, to taste

For the Dressing and Salad

• 1/4 cup (60 ml) olive oil
• 1 tsp tomato paste
• 1 tsp paprika paste 
• 1 tsp ground red pepper 
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 to 2 tbsp pomegranate molasses (or balsamic glaze)
• 1 large red bell pepper, finely chopped
• 3 onions, finely chopped
• 1 handful pine nuts
• 1 bunch fresh parsley, finely chopped
• 3 green onions (spring onions), chopped

Instructions

1. Soak the Potatoes

Slice the potatoes very thin, about chip thickness. Place them in cold salted water for 30 minutes, then drain and pat completely dry.

2. Bake the Potatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the potato slices in a single layer, drizzle with olive oil, and season with salt. Bake for 25–30 minutes, until golden and crispy around the edges.

3. Toast the Pine Nuts

Add the pine nuts to a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring often, until lightly golden. Remove from the pan and set aside.

4. Make the Dressing

In a large bowl, mix the olive oil, tomato paste, paprika paste, red pepper, salt, black pepper, chili powder, cumin, and pomegranate molasses until smooth.

5. Mix the Salad Base

Add the chopped red bell pepper, onions, parsley, green onions, and toasted pine nuts to the dressing. Stir well, then gently press the mixture with a spoon so the vegetables soften slightly and absorb the flavor.

6. Add the Crispy Potatoes

Add the baked potato slices and gently fold everything together. Taste and adjust with more salt, pepper, or pomegranate molasses if needed.

7. Serve

Serve right away while the potatoes are still crisp.

Save the image below to your Pinterest board so you can come back to this recipe anytime.

Tips for the Best Crispy Potato Salad

• Slice the potatoes thin and evenly for the best texture
• Dry the potato slices well before baking
• Toast the pine nuts for better flavor and crunch
• Serve right away so the potatoes stay crispy
• Add extra parsley for a fresher finish

Storage

This salad is best served fresh because the potatoes will soften as they sit.

If needed, store leftovers in an airtight container in the fridge for up to 1 day. The flavor will still be great, but the crispy texture will be reduced.

For best results, keep the roasted potatoes separate and combine just before serving.

Serving Ideas

This crispy potato salad pairs well with:

• grilled chicken
• roasted fish
• kebabs
• lamb dishes
• warm flatbread
• simple yogurt dip

It also works beautifully as part of a larger mezze-style table.

This smashed potato salad come out crisp around the edges, soft in the middle, and even better once they’re coated in a cool, creamy yogurt sauce loaded with fresh herbs, crispy cucumber, and a little red onion. It’s the kind of dish that works as a side, snack, or casual lunch when you want something comforting but still fresh.

The key is to boil the potatoes until tender, then smash them enough to create rough edges. Those craggy edges are what turn deeply golden and crisp in the oven.

Ingredients

For the potatoes

• 2.2 pounds potatoes (1 kg), small to medium potatoes work best
• 2 to 3 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

For the yogurt sauce

• 1 cup plain yogurt
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced or finely grated
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 cucumber, smashed and finely chopped
• 2 to 3 tablespoons finely chopped red onion
• Salt and black pepper, to taste

Instructions

1. Boil the potatoes

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt, then bring to a boil. Cook until the potatoes are fork-tender, about 15 to 20 minutes depending on size.

Drain well and let them sit for a few minutes so excess moisture can evaporate.

2. Smash and season

Heat your oven to 425°F.

Line a baking sheet with parchment paper or lightly grease it. Arrange the potatoes on the sheet, leaving a little space between them. Use the bottom of a glass, jar, or potato masher to gently press each potato until flattened but still holding together.

Drizzle with olive oil, then season with salt and black pepper.

3. Roast until crisp

Bake for 45 to 60 minutes, or until the potatoes are deeply golden with crisp edges. If needed, turn the pan once during baking so they brown evenly.

4. Make the yogurt sauce

While the potatoes roast, make the sauce. In a medium bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, dill, parsley, and chives.

Smash the cucumber lightly so it breaks down and releases some juice, then chop it into small pieces. Add it to the bowl along with the red onion. Mix well, then season with salt and black pepper to taste.

Let the sauce sit for 10 minutes if you have time so the flavors can settle.

5. Finish and serve

Once the potatoes are crisp, let them cool for 2 to 3 minutes. Add them to a large bowl, spoon over some of the yogurt sauce, and toss gently so the potatoes stay mostly intact.

Serve right away with extra sauce on the side.

Loved this recipe? Save the image below to your Pinterest board so you can come back to it anytime.

Notes

• Small potatoes usually work best because they hold their shape well and crisp nicely.
• Do not skip letting the potatoes dry slightly after boiling. Less moisture means better browning.
• Smashing the cucumber instead of just dicing it gives the sauce a fresher, crispier and more relaxed texture and helps it absorb the lemon, garlic, and herbs better.
• For the best texture, do not toss the potatoes too aggressively once they are crisp.