Potato Logs Food

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 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.

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.

COCOA PEANUT LOGS

Steps:

• Melt peanut butter and chips over low heat. Remove from heat.
• Add cocoa Krispies and pack into 8 x 8 inch buttered pan.
• Put into refrigerator, cut into squares when nearly firm. Keep refrigerated.