Potatoes Amandine

Serves Six

3 large baked Idaho potatoes 

6 eggs

1/4 lb butter

1/2 cup flour

1 cup water

1/2 tsp nutmeg

1 lb sliced almonds

Salt and pepper to taste 

Heat the butter in a small casserole. Add the flour and water and stir briskly until  smooth. Remove from fire. Add four eggs and mix well, really working the entire mixture. Cut the baked potatoes in half and scoop out the insides. Grind through a meat grinder or ricer and season with salt and pepper. Add the potato mix to the flour mixture and blend well. This creates a sort of dough which you then roll in the shape of a baton. 

Important Note: This dough rolls easier if made in advance and chilled a day before preparation.

Slice the baton into two inch long pieces.

Dip each piece into flour and then into the remaining two beaten eggs and roll in almonds. 

Fry in oil for about two minutes.

This crispy, crunchy delicacy is far removed from the usual mashed potatoes.

This recipe can easily be made in advance. At Petite I would prepare hundreds at a time and hold for service until needed.