|Nutritional Guidelines (per serving)|
|Servings: serves 2-4|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here is another way of serving potatoes from the potato masters, the Germans. This is a good way of serving leftover potatoes, although you can certainly boil them just for this purpose. Browned in butter, these are a great side dish to cream schnitzel.
- 1 pound potatoes (starchy potatoes such as Russets, about 4 medium potatoes)
- 2 tablespoon flour (or more)
- 2 egg yolks
- Dash freshly grated nutmeg (or to taste)
- 1/2 teaspoon salt (or to taste)
- 2 tablespoon butter
Gather the ingredients.
Boil the potatoes in their jackets until done, about 30 minutes.
Peel potatoes and put them through a ricer.
Add the flour, egg yolks, nutmeg, and salt and mix into a stiff dough. Add a more flour, if necessary, to make the dough manageable. Let the dough rest for 15 minutes.
Place dough on a floured board and form into a log. Cut the log into 16 to 20 pieces.
Form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on the ends.
Melt the butter in a frying pan. Carefully add the noodles in a single layer and sauté on all sides until golden brown.
Remove from pan and serve warm.