Sunday, September 13, 2020

Kotlety Ziemniaczane #BakingBloggers

With Sue of A Palatable Pastime as our host, we're sharing our favorite Polish recipes! She wrote: "We're baking foods from Poland this month. Sweet or savory, some portion of the  recipe should be baked."

I can't wait to have some new Polish recipes. Here's the line-up...

Kotlety Ziemniaczane

I actually made a different Polish dish first, also made with potatoes, but that was not a success. So, I landed on this recipe. What I liked about these potato pancakes is that they are made with mashed potatoes which rendered them a consistent texture throughout. I have found that when I make other potato pancakes, such as latkes, some strands of potatoes are soft while other are crunchy. These cutlets are smooth and creamy in the middle, crisped on the outside.

Also, I really wanted to try the version where they sit on a mushroom sauce. But one of my boys is fungi-averse. I went with a tomato sauce on the bottom and it was delicious.

Ingredients serves 4 to 6

  • 10 small to medium organic potatoes (I used red ones)
  • 1/2 to 3/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dill, optional
  • oil for greasing the pan
  • Also needed: baking dish, potato masher, griddle, tomato sauce for serving


Preheat oven to 400 degrees Fahrenheit. Scrub and dry potatoes. Place them in a baking dish and into the oven. Roast for an hour. You should be able to pierce them easily with a fork press into the potato with your fingers. If they aren't done, put them back into the oven and check every 5 minutes until they're done.

Place potatoes in a large mixing bowl and mash them by hand. Fold in the flour, salt, pepper, and dill, if using. Let cool until you can handle the potatoes in your hand.

Heat griddle over medium heat and brush the surface with oil. Form 3/4 cup of potatoes into a patty and place on the pan.

Grill potato cutlet until nicely browned and crisp on one side, approximately 3 to 4 minutes. Flip the cake over and cook for another 3 to 4 minutes.

To serve, heat your tomato sauce and spoon it into individual serving bowls. Top the sauce with a potato cake and serve immediately.

That's a wrap for our baked Polish recipes. I hope you'll join us next month when we share baked recipes with pumpkin or butternut squash. Stay tuned...


  1. Potato patties are one of my go-to recipes anytime we have leftover mashed potatoes because we love the golden outsides. I love the idea of serving them on top of sauce!

  2. Yum! I don't make potato patties nearly enough. They sound so wonderful paired with the tomato sauce.

  3. I make these whenever we have leftover potatoes. Sometimes they are dinner all by themselves. Frank likes them with's a Polish thing.

  4. I adore the crispy outsides of these potato pancakes! They sound delicious.

  5. I have all of the ingredients for this! I need to make these right away.

  6. These look so cozy - love that crisped exterior! I definitely need to make a batch of these very soon.

  7. These look so delicious and are healthy since they are baked, love this recipe. Thanks for sharing!

  8. I love how you roasted the potatoes first. And of course, potato pancakes, hello!