Potato Sandwiches are a refined and versatile dish that combines mashed potatoes with the richness of ham and cheese, all encased in a lightly crisped exterior. This recipe transforms boiled potatoes into a pliable dough, which is then seasoned, shaped, and filled to create individually portioned sandwiches.
It is ideal for lunch, an appetizer, or a satisfying snack, and these sandwiches offer a balanced combination of flavor, texture, and visual appeal. They are also well-suited for both family meals and more formal gatherings.
What are Potato Sandwiches?
Potato Sandwiches live somewhere between a croquette and a grilled cheese. It is a family-friendly invention born from the long tradition of turning mashed potatoes into handheld delights. Across cuisines you’ll find similar recipes such as stuffed potato patties, aloo tikki, and pan-fried tattie cakes.
The idea is simple and brilliant, take starchy potatoes, bind them, shape them into pockets, fill with cheese and ham, and. Adding a little herb like rosemary or thyme instantly makes these feel like something you’d order at a cosy café, even if you made them in your kitchen slippers.
Pro Tips for the Best Potato Sandwiches
- Let the potatoes cool completely before mashing because warm mash is wetter and harder to shape
- If the mixture feels too soft to shape, chill it for 15–20 minutes or add a touch more breadcrumbs.
- Seal edges thoroughly and dust with extra breadcrumbs to reduce leaking during frying.
- Cook on medium heat to give you a golden crust without burning the exterior before the cheese melts. You can also cover the pan for 1–2 minutes mid-cook to help the cheese ooze.
Frequently Asked Questions
What kind of potatoes work best?
Starchy potatoes like Russets or Maris Piper are ideal because they mash dry and hold together nicely. Waxy potatoes can be used but may need extra breadcrumbs.
Can I bake them instead of frying?
Yes. Brush lightly with olive oil and bake on a lined tray at 200°C (390°F) for about 18–25 minutes, flipping halfway, until golden and heated through.
How do I prevent the filling from leaking?
Chill the shaped sandwiches for 10–15 minutes before frying so the potato firms up. You can also press and seal the edges well before frying.
Can I use leftover mashed potatoes?
Leftover mash is perfect, just check the texture, if too wet, add breadcrumbs and if too dry, a splash of milk or an extra egg helps.
Can I Freeze Potato Sandwiches?
Yes, you can freeze assembled but uncooked sandwiches. Cook from frozen in a skillet over medium heat, adding a few extra minutes per side, or bake at 200°C (390°F) for 20–25 minutes.
How to Store Potato Sandwiches
Cool completely, then store in an airtight container in the fridge for up to 3 days. An easy way to recrisp is by using a skillet or oven.
Ingredients
How to Make Potato Sandwiches
Boil the potatoes until fork-tender, drain and let cool completely. Then, peel the potatoes and mash them with a fork until mostly smooth, a few small lumps are fine and charming.
Boil the potatoes until fork-tender, drain and let cool completely. Then, peel the potatoes and mash them with a fork until mostly smooth, a few small lumps are fine and charming.
Add egg, salt, pepper, chopped rosemary, and breadcrumbs into the mashed potatoes and mix.
Add egg, salt, pepper, chopped rosemary, and breadcrumbs into the mashed potatoes and mix.
Take a piece of dough, form squares and on one square place a slice of ham and cheese. Top with the second square, press the edges to seal, and grease with butter
Take a piece of dough, form squares and on one square place a slice of ham and cheese. Top with the second square, press the edges to seal, and grease with butter
Heat a frying pan over medium heat, add a tablespoon of olive oil or butter if using, and fry each sandwich on each side.
Heat a frying pan over medium heat, add a tablespoon of olive oil or butter if using, and fry each sandwich on each side.
Transfer to a plate and serve hot. Garnish with extra rosemary, serve with ketchup, chutney or a simple salad.
Transfer to a plate and serve hot. Garnish with extra rosemary, serve with ketchup, chutney or a simple salad.
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