YIELDS
4 servings
Recipe courtesy of Michael Smith, Host,Chef At Large.
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Ingredients
1
large Yukon Gold potato, cut into small pieces
1
egg, whites
flour
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Directions
Step 1
Preheat oven to 350 to 400°F.
Step 2
Step 3
In a blender puree raw potato with egg whites. Pour through a strainer into a bowl. Mix enough flour in to strained potato mixture to bring it to a batter consistency. Put mixture into a piping bag fitted with a round tip. Alternately you can use a plastic baggie with a tiny hole snipped in the corner of the bag. Pipe into shapes on a non-stick baking sheet. Bake for 7 to 8 minutes.