Potato Paris Recipe
Ingredients
| 3 to 4 potatoes (about 1 1/4 lb/625 g) 3 to 4 | ||
| 2 lb butter, melted 25 mL | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 4 Teaspoon | |
Directions
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 into an 8 in (20 cm) circle, about 1 /4 in (5 mm) thick.
Cut into quarters; 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.
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 into an 8 in (20 cm) circle, about 1 /4 in (5 mm) thick.
Cut into quarters; 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.
Chef
