Almondine potatoes

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Photo: Page Turner E-cookbooks

Prep Time:
20 minutes
Cooking Time:
10 minutes
Servings:
8


  • For the Almondine potatoes:
  •  Tags for<b>Almondine potatoes
  • Tags for Almondine potatoes
  • main ingredients:
  • potato Pageturner Cookbook
  • egg Pageturner Cookbook
  • flour Pageturner Cookbook
  • type of dish:
  • side-dish Pageturner Cookbook
  • type of recipe:
  • vegetable Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • on-a-budget Pageturner Cookbook
  • season and occasion:
  • Thanksgiving Pageturner Cookbook
  • dietary considerations:
  • vegetarian Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 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

    Directions

    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

    Country cuisine Ecookbook(s) showing the recipe Almondine potatoes:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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