Crisp Potato Flutes #sp5

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 32 slices bread (*)
• 3 cups simply potatoes sour cream and chive mashed potatoes
• 1/4-1/2 teaspoon cayenne pepper
• kosher salt
• fresh ground pepper (**)
• 1 egg yolk, mixed with
• 2 tablespoons water
• vegetable oil, for frying

Recipe

• 1 preheat oven to 225 degrees. line a baking sheet with 2 layers of paper towels. stack the bread in 8 piles and trim the crusts. using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
• 2 in a bowl, combine the mashed potatoes, cayenne and, if needed, salt and freshly ground pepper. brush the edges of 4 bread rectangles lightly with the egg yolk mixture. shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. tightly roll up the bread to form a cylinder; press the ends together to seal. repeat with the remaining bread and potato mixture.
• 3 in a large skillet, heat 2 tablespoons oil over medium heat and it shimmers. add enough rolls to make a layer with a little space between each. fry, turning occasionally, until well-browned, about 1-1/2 minutes. transfer to paper towel-lined baking sheet and place in oven. repeat with the remaining rolls. serve hot as an appetizer or buffet.
• 4 * you’ll need the squishy kind of sliced bread, not the sturdy home-style kind.
• 5 ** taste the filling before adding salt and pepper. it might be good to your taste without adding any more.