Potato fingers

Name: Potato fingers
Total time: 1 h
Yield: 5
Ingredients: 400 g Potato; 120 g Wheat flour; 25 g Starch; 20 g Butter; 1 Egg yolks; 1 g Nutmeg; to taste Salt

Serve as an independent dish or as a side dish. I found this German recipe very interesting. In the original version, the fingers were first boiled for 5-7 minutes in boiling salted water and then fried in oil, but it seemed unnecessary to me to boil already boiled potatoes again. That's why I just fried my fingers until golden brown. The inis were crispy on the outside and soft on the inside - almost like country potatoes, but with a firmer texture. Very tasty just with ketchup and beer. Ideal as a side dish for any dish.

78

5088

Brooklyn Smith

Recipe author

Calories

211kcal

Protein

5g

Fat

5g

Carbs

35g

*Nutrition per serving

Ingredients

Servings: 5

400g

120g

25g

20g

1

1g

to taste

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Prepare the ingredients.
STEP 2
Wash the potatoes and boil in their skins until tender. Cool slightly and peel.
STEP 3
Mash the potatoes into a puree.
STEP 4
Add butter, yolk, flour and starch to the potatoes. Add nutmeg and salt.
STEP 5
Mix everything and knead into a soft dough. It should not stick to your hands, so you may need a little more flour during the kneading process.
STEP 6
Form small sausages from the dough.
STEP 7
Heat sunflower oil in a frying pan and fry potato preparations in it until golden brown. If desired, you can deep-fry the fingers. Place the finished fingers on a paper towel to drain excess fat.