Potato Logs Recipes

CRUNCHY POTATO LOGS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
• Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
• Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
• Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

POTATO LOGS

Steps:

• Boil potatoes, drain and mash with potato masher.
• Add margarine, salt, thyme, pepper and yolks.
• Mix well with electric beaters to make creamy.
• Use about 2 heaping tablespoons of mixture to form into a log.
• Dip in egg white and roll in crumbs.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 15- 20 minutes.
• These can be made ahead and put in the fridge.
• They can also be made ahead and frozen, just remove from the freezer and put directly into heated oven.
• DO NOT THAW!
• as this will make them soggy.

POTATO LOGS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
• Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
• Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
• Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

POTATO CROQUETTE

Steps:

• Boil the potatoes until fork tender, and let cool for 20 minutes.
• In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
• Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
• For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
• Heat the extra-virgin olive oil in a large pot to 350 degrees F.
• Fry in the oil in batches until the potato croquettes are crispy and golden brown.
• Let drain on a paper towel lined plate, and serve warm.

POTATO WEDGES

Steps:

• Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.

BAKED POTATO WEDGES

Steps:

• Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.

POTATO LOGS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
• Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
• Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
• Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

SCALLOPED POTATO ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
• On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
• Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
• Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
• Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
• In a bowl combine the spinach mixture and the ricotta. Set aside.
• Evenly spread the spinach mixture over the cooked potato sheet.
• Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
• Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
• Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
• Sprinkle with parsley for garnish. Slice and serve immediately.
• Enjoy!