Potato Paris Recipe
Would you like to try an easy to make but great in taste Potato Paris recipe? Vegetable is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Treat your near and dear ones with this amazing Potato Paris as a Side Dish . In my view, to call yourself a chef, you need to have a personal recipe of Potato Paris, just like I do.
Ingredients
3 to 4 potatoes (about 1 1/4 lb/625 g) 3 to 4
2 lb butter, melted 25 mL
1 cup all purpose flour 250 mL
1/2 tsp salt 2 mL
4 tsp (approx.) bacon drippings or vegetable oil 20 mL
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.
