My husband is addicted to these snacks! He can easily munch on a few!

These Oven-Baked Cheddar and Herb Potato Cakes are the perfect way to breathe new life into leftover mashed potatoes. By baking them at a high temperature rather than pan-frying, you get a beautiful golden crust with much less oil, while the sharp cheddar melts inside to keep them incredibly moist.

Oven-Baked Cheddar and Herb Potato Cakes

Ingredients

How To Make Oven-Baked Cheddar and Herb Potato Cakes:

Step 1: Prep and Preheat: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to ensure the potato cakes don’t stick and are easy to flip.

Step 2: Create the Potato Base: In a large mixing bowl, combine the 2 cups of mashed potatoes, 1 cup of shredded cheddar, and the 1/4 cup of chopped herbs. Stir until the cheese and herbs are evenly distributed throughout the potatoes.

Step 3: Bind the Mixture: Add the 1 large egg and 1/4 cup of flour to the bowl. Season with salt and pepper. Stir thoroughly until the flour is fully incorporated and the mixture holds together.

Note: If your mashed potatoes were already very buttery or thin, you might need an extra tablespoon of flour to help them hold their shape.

Step 4: Shape the Cakes: Using your hands, scoop about 2 tablespoons of the mixture at a time and roll into a ball, then flatten into a disc about 2 inches in diameter. Place each cake onto the prepared baking sheet.

Step 5: The Secret to the Crunch: Using a pastry brush, lightly coat the tops of the cakes with the 2 tablespoons of olive oil. This is the key to achieving that “fried” golden color in the oven.

Step 6: Bake and Serve: Bake for 20/25 minutes. You are looking for a deep golden-brown exterior and crispy edges. Remove from the oven and let them rest for 5 minutes to firm up before serving. Garnish with a few extra fresh herbs if you like.