Crispy Potato Cakes

Instructions

1. Cook the potatoes. Bring a large pot of salted water to a boil. Cut the potatoes into roughly 1-inch chunks. Add them with about 1 tsp salt, return to a boil, and cook for 10 to 15 minutes, until very tender.
2. Rice the potatoes. Drain the potatoes well and let them sit in the colander for 1 to 2 minutes so excess moisture evaporates. While still hot, pass them through a potato ricer into a large bowl. Let cool for about 5 minutes, until comfortable to handle.
3. Make the dough. Add the salt and pepper. Sprinkle in about half the cornstarch and mix gently. Keep adding cornstarch until a soft, smooth dough forms that holds together when pressed. It should feel pliable and slightly tacky but not sticky.
4. Fill and shape. Divide the dough into 8 equal portions, about 1/4 cup each. Roll each into a ball and flatten into a disk about 1/2 inch thick. Put 2 or 3 cubes of Fontina in the center, fold the dough around the cheese, and seal completely. Flatten again into a patty about 3/4 inch thick.
5. Pan fry. Heat 1 to 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat. For a crispier crust, lightly dust each cake with extra cornstarch. Cook the cakes without crowding the pan, 3 to 4 minutes per side, until deeply golden and crisp. Lower the heat if they brown too fast, and add more oil between batches if needed.
6. Serve right away, while the cheese is hot and melted.