Petites Pommes de Terre Anna

Miniature Potato Tarts

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Use about 4 very large potatoes. Peel and cut each into fourths. Trim each fourth into a long skinny potato shape. (Make potage from trimmings.) Slice potatoes