These were really tasty..
I think I made mine too thick. Aim for a much thinner finger for best crispiness!
Method
- Mix 1 oz of flour with 1/2 lb of mashed potato and season with salt and pepper
- Shape into fingers, glaze with egg or milk (I used almond milk being vegan)
- Sprinkle with an extra pinch of salt and some mixed dried herbs
- Put into a hot oven 230 C for around 15 minutes until outside is crispy
The 1940's Experiment 
These sounds so good. Will have to try them.
LikeLike
They tasted very nice- the only thing was I think I made them a little thick… they expanded too! I will try and make them much thinner next time so they are more crispy throughout xxx
LikeLike
Can you tell me please what an ozone flour is.
LikeLike
Hi Carolyn, I made these on Friday; and they were yummy but I made them a little thick as well. My wee 8 year old loved them (and he doesn’t like potatoes!!!). Bev 🙂
LikeLike
just made some for my dinner,so yummy. gotta try some other recipies 😀
LikeLike
piping these through a pastry piping bag would probably really make these easy to shape and keep uniform.
LikeLike
Pingback: Wartime Cooking | Owl and Teddy
These tasted lovely.
LikeLike
Have to try
LikeLike
Can this recipe be made with gluten-free flour?
LikeLike