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Potato Spirals
Serves 1 (multiply for additional servings)
Alternative Ingredients are listed in Red

Qty Size Ingredient
1 ea Russet Potato
1 med Egg *
1 tbls Potato Starch
Corn Starch
1 tbls Whole Milk
1 tbls Parmigiano Reggiano Cheese
½ tsp Fresh Black Pepper
Flavor enhancers:
Flat Itallian Parsly (finely chopped)
Sweet Basil (finely chopped)
Thyme (finely chopped)
Ground Nutmeg

Boil potato same as for mashed potatoes.  Add rest of ingredients and mash/mix thoroughly.  Stuff into a plastic sandwich bag (or freezer bag if making for several people), clip off one corner of the bag (à la pastry bag).

Once the fry pan is ready squeeze out potato mixture in a spiral directly into the pan **.  Two circles for a small bite size spirals to be served with a meal, or 3-4 circles per spiral for more of a "cookie" size for snacking.

Over medium heat prepare 6"-10" fry pan (straight sides preferred) with cooking oil *** to a depth of at least half the thickness of the spirals.  Cook in a single layer, turning as needed, to a golden brown with a crispy (noisy) crust and set aside.


* You need only use 1 egg every 2 potatoes.

** You can squeeze them out onto parchment or wax paper if you prefer, however, this approach can get tricky and/or messy.

*** What oil you use is entirely up to you.  High temp oil is not required for this recipe and flavor is not a consideration.

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