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Potato fingers

Potato Fingers

Serve them as a dish on their own or as a side. I came across this German recipe and found it really intriguing. In the original, the fingers are first boiled in salted water for 5–7 minutes and then fried in oil, but boiling potatoes that are already cooked seemed unnecessary to me. So I just pan-fried mine until golden. They come out crispy on the outside and soft inside — almost like rustic potato wedges, but with a denser texture. They're delicious with nothing more than ketchup and a cold beer, and they make an ideal side for just about anything.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

400

Flour

120

Starch

Butter

Egg yolks

Nutmeg (a pinch)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 11 % 4 g

Carbohydrates 79 % 30 g

172 kcal

GI: 53 / 0 / 47

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Wash the potatoes and boil them in their skins until tender. Let them cool slightly, then peel.
Step 3:

Mash the potatoes until smooth.
Step 4:

Add the butter, egg yolk, flour, and starch to the potatoes, along with the nutmeg and salt.
Step 5:

Mix everything together and knead into a soft dough. It shouldn't stick to your hands, so work in a little more flour as you knead if needed.
Step 6:

Roll the dough into small finger-shaped logs.
Step 7:

Heat the vegetable oil in a skillet and fry the potato fingers until golden brown. If you like, you can deep-fry them instead. Transfer the finished fingers to a paper towel to drain off any excess oil.