Potatoes en Surprise

Ingredients

• some large potatoes
• some more uncooked potatoes
• finely chopped parsley
• butter
• milk

Method

1. 1

   Boil large potatoes, cut in halves, scoop out the insides.

2. 2

   Peel and cut uncooked potatoes into straws, fry until golden.

3. 3

   Fill potato skins with fried straws, sprinkle with parsley, and serve on a bed of mashed potatoes mixed with butter and milk.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 44. The excerpt below is the record exactly as published.

Potatoes en Surprise (Twentieth Century) Take some large potatoes, boil them, cut them into halves, scoop out the potato, and leave the skins. Take some more uncooked potatoes, peel them, and cut DRESSED VEGETABLES II3 them into little straws two inches long and seven- eighths of an inch wide ; fry them a pretty gold colour, and pile them up tastefully in the half skins. Sprinkle over a very little finely chopped parsley, and stand the potatoes on a bed of the potatoes taken from the skins and passed through a potato-masher and mixed with butter and a little milk

Cook this with the app: pantry check, scaling, and the assistant.