STREAMING NOW: The Delicious Miss Dahl

Crisp Potato Flutes #SP5

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The crispy crust and creamy filling are always a hit at my parties. It came out of an old recipe I had for rolled out thin bread slices with assorted filling.”
READY IN:
1hr
SERVES:
10
YIELD:
32 3 flutes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 225 degrees. Line a baking sheet with 2 layers of paper towels. Stack the bread in 8 piles and trim the crusts. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
  2. In a bowl, combine the mashed potatoes, cayenne and, if needed, salt and freshly ground pepper. Brush the edges of 4 bread rectangles lightly with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
  3. In a large skillet, heat 2 tablespoons oil over medium heat and it shimmers. Add enough rolls to make a layer with a little space between each. Fry, turning occasionally, until well-browned, about 1-1/2 minutes. Transfer to paper towel-lined baking sheet and place in oven. Repeat with the remaining rolls. Serve hot as an appetizer or buffet.
  4. * You’ll need the squishy kind of sliced bread, not the sturdy home-style kind.
  5. ** Taste the filling before adding salt and pepper. It might be good to your taste without adding any more.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: