Fried Potato Fingers recipe
information
410 calories per serving
ingredients
675 - 900 g (1 1/2 - 2 lb) floury potatoes
50 g (2 oz) butter
2 egg yolks
1 tablespoon flour
salt
2 generous pinches of grated nutmeg
4 tablespoons oil
50 g (2 oz) butter
2 egg yolks
1 tablespoon flour
salt
2 generous pinches of grated nutmeg
4 tablespoons oil
method
1. Scrub the potatoes thoroughly in cold water, then boil them for 30 minutes in a covered pan of water until nice and soft. Leave the potatoes to cool before peeling and mashing them in a basin.
2. Melt, but do not heat, the butter and pour it over the potatoes with the egg yolks, flour, salt to taste and the nutmeg.
Work the ingredients together into a smooth dough.
3. Using floured hands shape the potato into a long sausage about the thickness of your thumb, then cut it into 5-cm/2-in lengths.
4. Heat the oil a little at a time in a large frying pan. Cook the potato fingers in batches, turning them frequently, until brown and crisp and keep each batch warm on a hot plate as the potato fingers are cooked.
2. Melt, but do not heat, the butter and pour it over the potatoes with the egg yolks, flour, salt to taste and the nutmeg.
Work the ingredients together into a smooth dough.
3. Using floured hands shape the potato into a long sausage about the thickness of your thumb, then cut it into 5-cm/2-in lengths.
4. Heat the oil a little at a time in a large frying pan. Cook the potato fingers in batches, turning them frequently, until brown and crisp and keep each batch warm on a hot plate as the potato fingers are cooked.
serving amount
serves 4
rate this recipe
9.0
out of 10
2 users have helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
