Garlic Potato Cakes - red potatoes

Method

• Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes.
• Bring the water to a gentle boil and cook until the potatoes are just tender.
• Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.
• Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl.
• Stir the mixture into the potatoes and season with salt and pepper.
• Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
• Preheat the oven to 350 degrees F.
• Form the chilled potato mixture into 16 cakes about 3/4 inch thick.
• Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.
• Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat.
• Add the potato cakes, in batches, and brown them on both sides.
• Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes.