Oven-Baked Cheddar and Herb Potato Cakes That Disappear in Minutes
My husband can’t get enough of these snacks — he easily munches on a few at a time, and honestly, I don’t blame him. These Oven-Baked Cheddar and Herb Potato Cakes are one of those magical recipes that turn humble leftovers into something irresistible. Crispy on the outside, soft and fluffy on the inside, with pockets of melted cheddar and fresh herbs in every bite, they are the perfect snack, side dish, or appetizer.
They’re also wonderfully practical. Leftover mashed potatoes often sit in the fridge waiting for inspiration — and this recipe gives them a delicious second life. Instead of frying in oil, these cakes are baked at a high temperature, which creates that golden, crunchy crust without heaviness. The result is lighter, cleaner, and just as satisfying.
Why You’ll Love These Potato Cakes
- Uses leftover mashed potatoes
- Baked instead of fried
- Crispy edges with a creamy center
- Kid-friendly and adult-approved
- Perfect as snacks, sides, or party bites
The Comfort Food Story Behind Potato Cakes
Potato cakes exist in many cultures — from Irish potato farls, to Jewish latkes, to Eastern European placki ziemniaczane, to British bubble and squeak. Almost every culture that cooks with potatoes has discovered that leftover mash can be transformed into something new, crisp, and wonderful.
This version takes inspiration from classic potato pancakes but adds sharp cheddar and fresh herbs for a modern, flavorful twist — and instead of pan frying, it’s baked for ease and lighter texture.
Ingredients
| Ingredient | Amount |
|---|---|
| Mashed potatoes | 2 cups |
| Shredded cheddar cheese | 1 cup |
| Fresh herbs (chives, parsley, or dill) | ¼ cup |
| All-purpose flour | ¼ cup |
| Olive oil | 2 tablespoons |
| Large egg | 1 |
| Salt and black pepper | To taste |
Step-by-Step Instructions
Step 1: Prep and Preheat
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make flipping easier.
Step 2: Mix the Potato Base
In a large bowl, combine mashed potatoes, shredded cheddar, and chopped herbs. Stir until evenly distributed.
Step 3: Bind the Mixture
Add egg and flour. Season with salt and pepper. Mix until the mixture holds together.
Tip: If the mashed potatoes are thin or very buttery, add 1–2 tablespoons more flour.
Step 4: Shape the Cakes
Scoop about 2 tablespoons of mixture, roll into balls, and flatten into 2-inch discs. Place on baking sheet.
Step 5: Brush with Oil
Lightly brush tops with olive oil for crisping.
Step 6: Bake
Bake 20–25 minutes until deep golden brown and crispy. Let rest 5 minutes before serving.
Flavor Variations
- Garlic & Parmesan: Add garlic powder and Parmesan
- Bacon Cheddar: Stir in cooked crumbled bacon
- Spicy: Add chili flakes or jalapeños
- Vegan: Use flax egg and vegan cheese
Serving Ideas
- With sour cream or Greek yogurt dip
- With garlic aioli
- With ketchup or mustard
- Alongside eggs for breakfast
Make Ahead, Storage & Freezing
Fridge: Store cooked cakes up to 4 days.
Freeze: Freeze shaped unbaked cakes up to 3 months.
Frequently Asked Questions
Can I fry them instead?
Yes — pan fry in shallow oil until golden on both sides.
Can I use instant mashed potatoes?
Yes, as long as they are thick and well-seasoned.
Why did mine fall apart?
Mixture too wet — add more flour or chill before shaping.
Final Thoughts
These Oven-Baked Cheddar and Herb Potato Cakes are proof that leftovers can become something truly special. They’re crispy, cheesy, herby, comforting, and completely addictive.
Once you make them, you’ll find yourself making extra mashed potatoes just to have leftovers for these cakes.
Simple ingredients. Cozy flavors. Pure comfort.