Potato Balls
Ingredients
Directions
Boil the potatoes with their skins on until tender.
Peel the potatoes and drop them into hot lard like doughnuts.
Drain on paper towels and sprinkle with coarse sea salt.
Garnish with green herbs for a pretty presentation.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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