Food & Cooking Recipes Appetizers Oven-Baked Potato Pancakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 12 This baked potato cakes are every bit as flavorful as their all-fried counterparts. Ingredients 4 medium Yukon gold potatoes 1 teaspoon olive oil 2 cloves garlic, minced ½ small onion, cut into ¼-inch dice ½ red bell pepper, cut into ¼-inch dice 1 celery stalk, peeled to remove strings, cut into ¼-inch dice 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat ¼ cup skim milk 2 tablespoons roughly chopped fresh thyme, plus sprigs for garnish 1 teaspoon salt ⅛ teaspoon freshly ground black pepper ⅛ teaspoon cayenne pepper 2 large egg whites ¾ cup plain bread crumbs, toasted 2 tablespoons vegetable oil Sweet Red-Pepper Sauce Directions Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high; gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl. Heat oven to 450 degrees. Meanwhile, heat olive oil in skillet over medium-low heat. Add garlic, onions, red peppers, and celery; saute until vegetables are translucent, about 5 minutes. Add stock; saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt, and black and cayenne peppers. Form 1/3 cup mixture into 3-inch round cake; transfer to platter. Repeat, making cakes with remaining mixture. In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet. Pour 1 tablespoon canola oil in a medium nonstick skillet; place over medium-high heat. Add half the cakes; cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches. Place cakes in oven; cook until deeply golden, about 20 minutes. Serve with Sweet Red-Pepper Sauce. Print