Crisp Potato Flutes #SP5

"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."
 
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Ready In:
1hr
Ingredients:
8
Yields:
32 3 flutes
Serves:
10
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • * You’ll need the squishy kind of sliced bread, not the sturdy home-style kind.
  • ** Taste the filling before adding salt and pepper. It might be good to your taste without adding any more.

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RECIPE SUBMITTED BY

<p>I am a retired newspaper writer with freelance magazine credits and was a co-author of two cookbooks and a contributing recipe developer for two more. I recently wrote my first novel based on the Russian Revolution of 1917 and the immigration it spawned. I called it Vitebsk (pronouced Veet-ebsk) which is the name of the city in the Western part of Russia.</p>
 
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