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Toaster Oven-baked, crispy potato cakes

Toaster Oven Potato Cakes Recipe

Leave the oven for winter time and drag out the toaster oven - we're crisping up toaster oven potato cakes.
Cook Time 25 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 4


  • 2 russet potatoes (320 grams)
  • 4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegan mayo
  • Oil
  • Salt to taste


  • Chop potato into small pieces. Pour 4 cups of water into a pot and add 1 teaspoon of salt. Bring to a boil.
  • Add the potato pieces and boil for 10-15 minutes, depending on how thick the potato pieces are. It should be fork-tender when done.
  • Drain potatoes and allow to cook for about 5 minutes. Then, mash with a fork or a potato masher.
  • Combine the mashed potatoes with the Italian seasoning, garlic powder, smoked paprika, flour, vegan mayo, and salt to taste.
  • Sprinkle a bit of four onto your hands and mold the potato mixture into tight balls. Then, flatten them out into patties. This makes about 7 potato patties.
  • Drizzle, spray or brush oil on each side. Set toaster oven to 425 degrees F. Lay onto the toaster oven’s baking sheet and bake for 25-30 minutes, flipping halfway.
  • Carefully remove from the toaster oven and allow it to cool and firm up for about 5 minutes on a cooling rack.


  1. I used Follow Your Heart Organic Garlic Aioli Vegenaise for the vegan mayo. However, feel free to use any brand of vegan mayo you prefer. 
  2. Be sure to carefully flip the potato cakes at the halfway mark. Be gentle - they will be flimsy, but they firm up as they further cook and cool. 
  3. No need to peel the potatoes - but, that's your call. 
Keyword Affordable, Breakfast Sandwich, Egg Free, Healthy, Vegan