Lorette Potatoes
Lorette potatoes combine smooth mashed potato with choux pastry, pipe it into ridged shapes, and fry until crisp outside and fluffy within. They are elegant, golden, and made for sauced dinners.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Boil potatoes until tender, then dry and mash them very smooth.
Cook butter, water, flour, and salt into a choux paste.
Beat eggs into the paste, then fold in the warm mashed potato with nutmeg and pepper.
Pipe the mixture into rings, sticks, or rosettes on parchment.
Fry until golden and crisp, then drain and garnish with parsley.
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