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Almondine potatoes | wefacecook.com Almondine potatoes | wefacecook.com


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 10 minutes
Totaltime: 30 minutes


  • 2 pounds potatoes
  • 3 ounces butter, soft
  • 3 egg yolks
  • salt and pepper to taste
  • 1/4 teaspoon grated nutmeg
  • For breading:
  • 3 eggs, beaten
  • 2 tablespoonsoil
  • 1/2 cup flour
  • 1 cup fresh breadcrumbs
  • 1 cup sliced almonds
  • oil for frying


  • Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
    In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
    Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
    Shape duchess potato into small logs, (1 inch round by 3 inches long).
    Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown
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