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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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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 969 Calories from Fat 833

% Daily Value*

Total Fat 95 g145.7%

Saturated Fat 59.4 g297.1%

Trans Fat 0 g

Cholesterol 246.4 mg82.1%

Sodium 153.5 mg6.4%

Total Carbohydrates 30 g10.1%

Dietary Fiber 2.6 g10.5%

Sugars 0.9 g

Protein 5 g9.2%

Vitamin A 56.7% Vitamin C 32.8%

Calcium 4.2% Iron 8.5%

*Based on a 2000 Calorie diet

Potato Paris Recipe