John Myers
Potatoes: Rosemary Potato Balls
The perfect potatoes: rosemary potato balls recipe with a picture and simple step-by-step instructions.
- 3 tablespoon Franconian potato salad from my KB http://www./rezept/428417/Fraenkischer-Kartoffelsalat.html Rest
- 3 tablespoon Fried potatoes – rest
- 1 piece Potato dumpling – rest
- 2 tablespoon Oil
- 1 piece Fresh onion
- 3 Branches Rosemary fresh
- 1 piece Spring onion
- 1 piece Clove of garlic, fresh
- Flour
- Salt and pepper
- What do you do with all the potato leftovers? Too little as a side dish, but too much to dispose of. The following recipe came out of this “rescue operation” and it also tastes amazingly good.
- Peel the onion and garlic and cut into small cubes, the spring onion into rings. Strip the needles from the rosemary sprigs and sauté everything in a little oil in a pan.
- Finely puree the potato salad, fried potatoes and dumpling with the magic wand. Salt and pepper and add the onion, garlic and rosemary mixture.
- Now work in enough flour until you have a smooth dough. It is not possible to specify the quantity here, as it depends on the moisture content of the individual components.
- Bring the water to a boil in a large saucepan, add the salt and form small balls with wet hands. Let these simmer in the boiling water. As soon as they float at the top, take them out, drain the water and place them on a tray to cool.
- The supply is now frozen until it can be used again. They can be fried briefly as a soup, as an accompaniment to roasts with sauce or as a base for a casserole.
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