Crispy German Potato Fingers

Serve as an independent dish or as a side dish. I found this German recipe very interesting. In the original version, the fingers were first boiled for 5-7 minutes in boiling salted water and then fried in oil, but it seemed unnecessary to me to boil already boiled potatoes again. Thatʼs why I just fried my fingers until golden brown. The inis were crispy on the outside and soft on the inside — almost like country potatoes, but with a denser texture. Very tasty just with ketchup and beer. Ideal as a side dish for any dish.
cook time: 1h
Miles Denholm
Crispy German Potato Fingers

Nutrition Facts (per serving)

180
Calories
4g
Fat
30g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Nutmeg (on the tip of a knife) 1 g
Wheat flour 120 g
Butter 20 g
Egg yolks 1 pc
Potato 400 g
Starch 25 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Wash the potatoes and boil in their skins until tender. Cool slightly and peel.

Step 3

Step 3
Mash the potatoes into a puree.

Step 4

Step 4
Add butter, yolk, flour and starch to potatoes. Add nutmeg and salt.

Step 5

Step 5
Mix everything and knead into a soft dough. It should not stick to your hands, so you may need a little more flour during the kneading process.

Step 6

Step 6
Form small sausages from the dough.

Step 7

Step 7
Heat sunflower oil in a frying pan and fry potato preparations in it until golden brown. If desired, you can deep fry the fingers. Place the finished fingers on a paper towel to drain excess fat.

Additional rubrics

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