Crispy Potato Cakes with Smoky Chickpeas and Lemon-Dill Yogurt

Make it

Instructions

1. 01

   Boil and dry the potatoes

   Set a large pot on the stove and fill it with 2 qt water. Add 1 tsp kosher salt and bring the water to a rolling boil over high heat. Meanwhile, scrub 1 lb Yukon Gold potatoes under cool running water and cut them into 1-inch chunks. Add the potatoes to the boiling water, reduce to a steady simmer, and cook until a fork slips into a piece with no resistance, 12–15 minutes. Drain thoroughly in a colander, then return the potatoes to the hot, empty pot for 1 minute, shaking gently to steam-dry them. Mash until mostly smooth; let cool for 5 minutes so the egg will not scramble. | Why: Steam-drying keeps the potato mixture fluffy rather than wet, helping the cakes hold together and crisp well.

2. 02

   Season and roast the chickpeas

   Position one oven rack in the center and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper before adding anything to it. Rinse, drain, and pat 15 oz canned chickpeas very dry with a clean kitchen towel. Put them on the lined sheet and toss with 3 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp kosher salt, and 1/4 tsp black pepper; reserve 2 tbsp of the oil for later. Spread the chickpeas into one layer and roast, shaking the pan halfway through, until crisp at the edges and deep golden, 22–25 minutes. | Why: Dry chickpeas and a parchment-lined pan promote browning and crunch without sticking.

3. 03

   Mix and shape the potato cakes

   While the chickpeas roast, trim and thinly slice 2 scallions. Finely chop 1/4 cup fresh parsley. Zest 1 lemon, then set the lemon aside for the sauce. To the warm mashed potatoes, add 1 each egg, 1/2 cup panko breadcrumbs, 1/2 tsp kosher salt, 1/4 tsp black pepper, the scallions, parsley, and lemon zest. Stir until evenly combined, then divide and gently shape into eight 2 1/2-inch-wide cakes, pressing firmly enough that they do not crumble. Set a large nonstick skillet over the stove and brush its cooking surface with 1 tbsp of the reserved oil before any cakes go in. Arrange the shaped cakes on a plate beside the greased skillet. | Why: Cooling the potatoes briefly protects the egg, while the crumbs and firm shaping create cakes that stay intact in the skillet.

4. 04

   Pan-crisp the potato cakes

   Heat the greased skillet over medium heat for 2 minutes. Carefully place four cakes in the skillet, leaving space between them. Cook without moving them until the undersides are deep golden and release easily, 4–5 minutes. Flip and cook until the second sides are golden and the centers are hot, 3–4 minutes. Transfer to a wire rack or clean plate, brush the skillet with the remaining reserved oil, and repeat with the remaining cakes. Keep the finished cakes warm and let them rest for 2 minutes before serving. | Why: Cooking in batches prevents crowding, so the cakes fry crisp rather than steam.

5. 05

   Make the lemon-dill yogurt and serve

   In a small bowl, whisk 2/3 cup plain Greek yogurt, 2 tbsp fresh dill, 1 clove garlic, 1/4 tsp kosher salt, and 1 tbsp juice squeezed from the reserved lemon until smooth. Taste and add a little more lemon juice if desired. In a large bowl, toss 4 cup baby arugula with the last 1 tbsp reserved oil and a pinch of salt. Divide the arugula among four shallow bowls, top with two potato cakes each, scatter over the roasted chickpeas, and spoon on the lemon-dill yogurt. Serve immediately while the cakes and chickpeas are crisp. | Why: The cool, tangy yogurt and fresh greens balance the warm, smoky crunch of the cakes and chickpeas.