Potato Recipies Recepies

ALMONDINE POTATOES

• 2 pounds potatoes
• 3 ounces butter, soft
• 3 egg yolks
• salt and pepper to taste
• 1/4 teaspoon grated nutmeg

For breading:

• 3 eggs, beaten
• 2 tablespoonsoil
• 1/2 cup flour
• 1 cupfresh breadcrumbs
• 1 cupsliced almonds
• oil for frying

Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer. In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens. Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold. Shape duchess potato into small logs, (1 inch round by 3 inches long). Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown

ALLUMETTE POTATOES
Matchstick potatoes

Serves: 8

• 4 pounds baking potatoes
• Oil for frying
• Salt to taste

Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well. Deep fry in batches at 350 degrees until potatoes are cooked, but not brown. At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.