Potato fingers
4 servings1 hour
Potatoes - 400 g, Wheat flour - 120 g, Starch - 25 g, Butter - 20 g, Egg yolks - 1 pc., Nutmeg - 1 g, Salt - to taste
![Prepare the ingredients. ... Prepare the ingredients. ...](https://easy-recipes.cooking/imgsh/_new_medium_webp/kartofelnye-palchiki_1541431173_1_max.webp)
Prepare the ingredients.
![Rinse the potatoes and boil in the skin until cook... Rinse the potatoes and boil in the skin until cook...](https://easy-recipes.cooking/imgsh/_new_medium_webp/kartofelnye-palchiki_1541431173_2_max.webp)
Rinse the potatoes and boil in the skin until cooked. Cool slightly and peel.
![Mash the potatoes into mash. ... Mash the potatoes into mash. ...](https://easy-recipes.cooking/imgsh/_new_medium_webp/kartofelnye-palchiki_1541431173_3_max.webp)
Mash the potatoes into mash.
![Add butter, yolk, flour and starch to the potatoes... Add butter, yolk, flour and starch to the potatoes...](https://easy-recipes.cooking/imgsh/_new_medium_webp/kartofelnye-palchiki_1541431173_4_max.webp)
Add butter, yolk, flour and starch to the potatoes. Add nutmeg and salt.
![Mix everything and knead the soft dough. It should... Mix everything and knead the soft dough. It should...](https://easy-recipes.cooking/imgsh/_new_medium_webp/kartofelnye-palchiki_1541431173_5_max.webp)
Mix everything and knead the soft dough. It should not stick to your hands, so you may need some more flour during the kneading process.
![Form small sausages from the dough. ... Form small sausages from the dough. ...](https://easy-recipes.cooking/imgsh/_new_medium_webp/kartofelnye-palchiki_1541431173_6_max.webp)
Form small sausages from the dough.
![Heat sunflower oil in a frying pan and fry potato ... Heat sunflower oil in a frying pan and fry potato ...](https://easy-recipes.cooking/imgsh/_new_medium_webp/kartofelnye-palchiki_1541431173_7_max.webp)
Heat sunflower oil in a frying pan and fry potato blanks on it until golden brown. If desired, you can deep fry your fingers. Place the finished fingers on a paper towel to stack the excess fat.