|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
1 - 4 of 4 for dauphine potato
Boil together water, ... to pick a potato that is good ... wok if you have one). Fry until golden; dry on paper towels. Serve hot. Makes 18 to 22 puffs.
Bring first 3 ingredients to boiling in 1 quart saucepan. Add flour all at once. Stir, cook over low heat for 1-2 minutes or until mixture leaves ...
In small pan, ... Save 2/3 cup potato water. Dry potatoes ... potatoes and pepper. Drop by rounded teaspoonful. Deep fat fry 8 minutes until puffed and browned.
Rub 9x13 glass dish with garlic. Sprinkle salt on bottom of dish. Put 1/2 package French fries in dish. Combine butter, flour, cheese and seasonings. ...
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