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    You are in: Home / Community Forums / Recipe Requests - General / Good Ol' Days (Atlanta) Potatoes Wonderful
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    Good Ol' Days (Atlanta) Potatoes Wonderful

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    pinky kookie
    Sat Feb 02, 2013 7:57 pm Groupie

    It has been almost 5 years from this recipe request by Toni, but I just found this recipe that sounds very similar to her description and picture, so here is the recipe in case that Terry from VA or somebody else is interested in have it, too.

    By Timm in Oregon -
    "While I do not have the Recipes for Potatoes Wonderful, I may be able to point you in the right direction. There is a classic French recipe called “Pommes de Terre Lorette” that sounds quite similar. The potatoes are wonderful in this recipe".

    1 pound medium boiling potatoes
    1 tablespoon unsalted butter
    1 whole large egg
    1 large egg yolk
    1-1/4 teaspoons salt
    1/8 teaspoon black pepper, freshly ground
    About 4 cups vegetable oil
    Special equipment:
    Potato ricer
    Pastry bag fitted with a 1/2 inch star tip
    Deep fat thermometer

    For Potatoes: Peel potatoes and cut into 1 inch pieces. Cover potatoes with cold salted water by 1 inch in a 2 quart pot, then simmer uncovered, until tender, about 15 minutes.
    Drain the potatoes in a colander and return to pot. Dry the potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes. Force the potatoes through ricer into a bowl. Add the butter, whole egg and yolk, salt, and pepper; stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
    For Frying: Place the oven rack in middle position and preheat the oven to 200 F. degrees. Heat 2 inches of oil in a 5 to 6 quart heavy pot over moderately high heat until a thermometer registers 370 F. degrees.
    While resting the metal tip of pastry bag on the edge of pot, pipe eight 2 inch lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry the potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, about 2 to 3 minutes.
    Transfer to paper towels to drain briefly. Fry the remaining potato mixture in batches in same manner. Transfer the potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

    This is another similar recipe:

    POMMES DE TERRE LORETTE RECIPE - By Christine Gallary -
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