Almondine potatoes

  • Time cooking time: 10 minutes
  • Yield Serves: 8


    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 cup fresh breadcrumbs
    1 cup sliced 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
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