My husband can’t get enough of these snacks! He easily munches on a few at a time.

These Oven-Baked Cheddar and Herb Potato Cakes are a smart and tasty way to use up leftover mashed potatoes. Baking them at a high heat creates a crisp, golden exterior without much oil, while the sharp cheddar inside keeps them tender and full of flavor.

Oven-Baked Cheddar and Herb Potato Cakes

Ingredients

• Mashed potatoes: 2 cups
• Shredded cheddar cheese: 1 cup
• Fresh herbs (chives, parsley, or dill), chopped: ¼ cup
• All-purpose flour: ¼ cup
• Olive oil: 2 tablespoons
• Large egg: 1
• Salt and black pepper: To taste

Instructions

Step 1: Preheat and Prepare
Heat the oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make turning the cakes easier.

Step 2: Combine the Potatoes, Cheese, and Herbs
In a large mixing bowl, stir together the mashed potatoes, shredded cheddar, and fresh herbs until evenly blended.

Step 3: Add the Binding Ingredients
Mix in the egg and flour, then season with salt and pepper. Stir until everything is fully combined and the mixture holds together well.
Tip: If your mashed potatoes are especially soft or rich, add an extra tablespoon of flour to help the cakes keep their shape.

Step 4: Form the Potato Cakes
Using about 2 tablespoons of mixture per cake, roll into a ball and gently flatten into a disc about 2 inches wide. Place each one onto the prepared baking sheet.

Step 5: Brush with Oil
Lightly brush the tops of the potato cakes with olive oil to encourage a crisp, golden finish in the oven.

Step 6: Bake and Finish
Bake for 20–25 minutes, until the cakes are deeply golden with crisp edges. Allow them to rest for 5 minutes before serving, and garnish with additional fresh herbs if desired.