Potato Dishes
Macaire Potatoes
Baked potato flesh roughly mashed with margarine and parsley, shaped into medallions and shallow fried golden on both sides.
- Serves 10
- Bake, then shallow fry
- Vegetarian
- French
Method
Scrub the potatoes and bake them in their jackets (200°C (180°C fan)).
When cooked, cut in half lengthwise and scoop out all the potato from the skins into a mixing bowl.
Add the margarine, salt, pepper and chopped parsley and roughly mash with a wooden spoon.
Divide into 50 g (2 oz) pieces and mould into medallion shapes with the aid of a dusting of flour.
Fry in hot, shallow oil to a golden colour on both sides.
Tip: tap a step to tick it off as you cook.
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See also
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Baking
Oils, vinegars & sauces
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 21).