Makes: 9 small hearts of palm cakes
Pre-heat the oven to 400 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
Peel and quarter the potatoes. Place them in a small pot and add water to cover at least two inches above the potatoes. Bring potatoes to a boil and cook in the boiling water for 20 to 25 minutes or until soft. When the potatoes are cooked, reserve about half a cup of the cooking water, and drain the rest.
While the potatoes are cooking, in a small skillet, heat the olive oil, add celery and scallion, and cook on medium-high heat for 10 minutes or until the celery is soft.
While the potatoes are still hot, add a quarter teaspoon of the salt and mash them with a potato masher or a fork. Add two tablespoons of the reserved potato water tablespoon to make them creamy, but not loose. If the mashed potatoes are still dry, add more reserved potato water, adding one tablespoon at a time. You should have about one cup of mashed potatoes, maybe a little extra.
Slice one or two Tuscanini Calabrian Chili Peppers in half. Remove the seeds and slice them really small. (If you want the cakes really spicy, use two peppers; use one pepper if you want less heat.)
In a large bowl, add diced hearts of palm, one cup of the mashed potatoes, Tuscanini Calabrian Chili Peppers and oil from the jar, cooked celery, scallions, paprika, the remaining quarter teaspoon of salt, and garlic powder. Mix well until all the ingredients are well combined.
Taking one-fourth cup of mixture at a time, form round cakes. Brush or spray both sides with olive oil and bake for 30 minutes or until golden.
Let the cakes cool completely before removing them from the baking sheet. They will feel soft right out of the oven and they will firm up as they cool.
Make ahead instructions: the hearts of palm cakes can be made two to three days ahead of time.
Reheating: Place already cooked cakes in a 200-degree-Fahrenheit oven until warm, about 10 minutes.