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Fried Potato Fingers

410 calories per serving

ingredients

serves 4
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

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.

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