Dauphine Potatoes

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Yield:

18 (1 1/2-inch) potatoes

Recipe from

Oxmoor House

Ingredients

2 pounds potatoes
2 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
2 tablespoons all-purpose flour
1 teaspoon salt
Vegetable oil

Preparation

Cook potatoes in boiling salted water to cover 20 minutes or until tender. Cool slightly. Peel and mash. Add eggs, cheese, flour, and salt; mix well.

With floured hands, shape potato mixture into 1 1/2-inch balls. Deep fry in hot oil (375°) until potatoes are golden brown. Drain well on paper towels.

Note:

Oxmoor House Homestyle Recipes

January 1984
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