Mark Bittman

Potato Puffs

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

A sort of deep-fried gnocchi that I was first served—sans onion—dipped in sugar, as a dessert. I like these better, however, as a side dish, with a roast. Old-fashioned and killer. Other vegetables you can prepare this way: substitute carrots or sweet potatoes for all or some of the white potatoes.

Ingredients

  • 1½ pounds baking potatoes, peeled and cut into quarters
  • Salt and black pepper to taste
  • ½ cup

Method

  1. Boil the potatoes in salted water to cover until soft, at least 15 minutes. Drain, then mash them well or put them through a food mill or ricer. Combine with the remaining ingredients except the oil. (You can prepare this mixture several hours ahead if you like; cover and refrigerate.)
  2. Put at least 1 inch, preferably 2 inches, of oil in a heavy skillet or sauce