- Moisture Control: Freshly boiled potatoes hold significant steam. If making potatoes fresh for this recipe, mash them warm without extra milk, then chill completely uncovered in the refrigerator before assembling.Loaded Baked Potato Variation: Fold in 1/3 cup of cooked, crisped, crumbled thick-cut bacon along with the green onions.Gluten-Free Adaptation: Substitute the all-purpose flour with an equal weight of 1-to-1 gluten-free baking blend (or cornstarch) and swap standard panko for crushed gluten-free rice crackers or gluten-free breadcrumbs.Storage & Reheating: Store leftover cooked potato cakes in an airtight container in the refrigerator for up to 4 days. To restore full crunch, reheat them in the air fryer at 375°F (190°C) for 3 to 5 minutes. Avoid the microwave, which turns the crust soft and rubbery.Freezing Instructions: Lay uncooked breaded patties on a parchment-lined sheet pan and freeze for 2 hours until rock hard. Transfer to a freezer-safe zip-top bag for up to 3 months. Cook directly from frozen at 375°F (190°C) for 18–20 minutes, flipping halfway through.
Air Fryer Potato Cakes
