Crisp Potato Flutes #SP5

1. 1

   Preheat oven to 225 degrees.

2. 2

   Line a baking sheet with 2 layers of paper towels.

3. 3

   Stack the bread in 8 piles and trim the crusts.

4. 4

   Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.

5. 5

   In a bowl, combine the mashed potatoes, cayenne and, if needed, salt and freshly ground pepper.

6. 6

   Brush the edges of 4 bread rectangles lightly with the egg yolk mixture.

7. 7

   Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end.

8. 8

   Tightly roll up the bread to form a cylinder; press the ends together to seal.

9. 9

   Repeat with the remaining bread and potato mixture.

10. 10

    In a large skillet, heat 2 tablespoons oil over medium heat and it shimmers.

11. 11

    Add enough rolls to make a layer with a little space between each.

12. 12

    Fry, turning occasionally, until well-browned, about 1-1/2 minutes.

13. 13

    Transfer to paper towel-lined baking sheet and place in oven.

14. 14

    Repeat with the remaining rolls.

15. 15

    Serve hot as an appetizer or buffet.

16. 16

    * Youll need the squishy kind of sliced bread, not the sturdy home-style kind.

17. 17

    ** Taste the filling before adding salt and pepper.

18. 18

    It might be good to your taste without adding any more.

* Per serving · 4 servings · Values may vary.

No additional tips available.