Macaire Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium potato (s), floury cooking
- 1 egg yolk
- 1 tablespoon bacon, finely diced
- 1 shallot (s), finely chopped
- Parsley, smooth, very finely chopped
- 2 cubes butter, each approx. - 3 cm edge length
- salt and pepper
- 1 tablespoon flour or cornstarch
Print Recipe
Pin Recipe Instructions
- This side dish can be prepared very well and seared in a few minutes just before serving.
- Boil the potatoes in their skins, let cool down a little, peel them.
- Steam the shallot with the bacon with a little butter for 5 minutes on a low heat until translucent and then mix in the parsley.
- Push the still lukewarm potatoes through a press or, if none are available, mash them with a pounder or fork so well that no hard spots remain. Mix well with the shallots and bacon mixture and the egg yolks. Season well with salt and pepper and, if necessary, bind with a little flour or cornstarch until a smooth, non-sticky dough is formed. Shape this into a roll about 5 cm in diameter, lightly flour on the outside and set aside in a cool place.
- Just before serving, cut into 1-2 cm thick slices and fry in a little butter for about 2 minutes on each side until golden brown. Be careful that the temperature is not so high that dark spots appear.
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