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Potato Paris Recipe
|Potatoes||4 (About 1.25 Pound/625 G)|
|Butter||2 Pound, melted (25 Milliliter)|
|All purpose flour||1 Cup (16 tbs) (250 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Bacon drippings/Vegetable oil 20 milliliter||4 Teaspoon|
Calories 969 Calories from Fat 833
% Daily Value*
Total Fat 95 g145.7%
Saturated Fat 59.4 g297.1%
Trans Fat 0 g
Cholesterol 246.4 mg
Sodium 153.5 mg6.4%
Total Carbohydrates 30 g10.1%
Dietary Fiber 2.6 g10.5%
Sugars 0.9 g
Protein 5 g9.2%
Vitamin A 56.7% Vitamin C 32.8%
Calcium 4.2% Iron 8.5%
*Based on a 2000 Calorie diet
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.