Potato fingers


2 lb potatoes
0.5 cup flour
1 egg
1 onion
2 tbsp margarine or butter
Bread crumbs (2 parts), caraway(1 part), salt (1 part) mix


Peel and grate onions, or cut into small cubes.
Melt margarine on a skillet; put onions in the skillet, and cook, stirring, while the onions turn clear.
Boil potatoes, and make puree with them, cooked onions, and an egg, then add flour, and make dough. Roll the dough in 1” width, 2” length dough tubes.
Roll them in the breadcrumbs mix.
Grease a baking sheet with margarine or butter; place the potato fingers on the sheet.
Bake in an oven pre-heated to 220 C, for 10-15 minutes.
Potato fingers have to be crispy outside and mild inside.

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