Potato Cannoli

Potato Cannoli Recipe
James Carrier
Sunset food writer Andrew Baker is an avid collector of kitchen tools. He justifies his interest by constantly devising new functions for old gadgets. Recently, Andrew discovered a speedy way to make crisp potato tubes and cones by baking thin slices wrapped around metal pastry forms such as cannoli tubes. You can salt and serve the potatoes like fancy chips, scooping them gently through a dip (they're fragile), or tilt them on a dinner plate as an unexpected garnish.

Yield:

Makes 15 to 20 pieces

Recipe from

Sunset

Nutritional Information

Calories 32
Caloriesfromfat 75 %
Protein 0.2 g
Fat 2.7 g
Satfat 1.7 g
Carbohydrate 1.8 g
Fiber 0.2 g
Sodium 28 mg
Cholesterol 7.2 mg

Ingredients

1 8 to 10-ounce peeled potato
10 teaspoons melted butter or margarine

Preparation

1. Cut an 8- to 10-ounce (6- to 8-in.-long) peeled potato in half lengthwise. From the center of the potato, cut even, full-length 1/16-inch or thinner slices on an Asian slicer or mandoline. You should get 15 to 20 full-size slices. Reserve extra potato for other uses.

2. Wrap each potato slice around a buttered cannoli tube (about 1 in. wide) or the tip of a metal pastry cone. Set, seam down, on a buttered baking sheet. Brush each slice lightly with melted butter or margarine (about 1/2 teaspoon per slice).

3. Bake in a 400° oven until browned, 7 to 8 minutes. Let stand until metal forms are cool enough to touch, then gently twist and slide potatoes off forms. If making ahead, seal airtight and keep at room temperature up to 1 week.

Nutritional analysis per piece.

Note:

December 1998
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