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Potato Paris

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  Potatoes 4 (About 1.25 Pound/625 G)
  Butter 2 Pound, melted (25 Milliliter)
  All purpose flour 1 Cup (16 tbs) (250 Milliliter)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Bacon drippings/Vegetable oil 20 milliliter 4 Teaspoon

Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork tender.
Drain well; return to saucepan over low heat to dry potatoes a little, shaking pan to prevent them from sticking.
Add butter; mash potatoes until smooth.
Stir in flour and salt.
Gather mixture into a ball; turn onto lightly floured surface.
Knead lightly until smooth.
Divide dough in half.
Roll out one half about 1 /4 in (5 mm) thick.
Cut into squares; set aside.
Repeat with remaining dough.
In large nonstick skillet, heat half of the bacon drippings over medium high heat.
Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more drippings as necessary.
Serve hot.

Recipe Summary

Side Dish

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