Friday, October 23, 2009

Potato Sticks

This post could have been called "Who Knew Something So Very Ugly Could Taste That Good?" Wait, don't leave! I found this recipe in the book "Beyond Burlap" from the Junior League of Boise. It was full of ways to use potatoes, fresh or frozen. I wanted to try something different so I tried this twist on a breadstick. Unfortunately, however, I didn't realize that kneading the dough by hand would take so long and we had an unexpected visitor in the middle of making them so I didn't have enough time to do them well. I mixed them up as well as I could (the hashbrowns mix into the dough completely eventually) and quickly formed the shapes. I had hoped that they would kinda fix themselves in the oven, but as you can see, they didn't. They are ugly. And I had to pull them out of the oven before they were done completely. The bottoms were lightly browned, but next time I'll let them bake longer.

Even with all that, I liked the unique texture and the taste. I did sprinkle garlic powder and regular table salt on top of all of them and poppy seeds on some before I baked them. I thought they might be bland without the garlic powder and it really made a difference! It has so much butter that I was only planning on tasting a part of one of them, but they were so good I had to eat a couple. Maybe one of my readers will make these the right way and share their pretty photo with us. Or I can update this the next time I make them.

Potato Sticks
10 oz. frozen grated hash brown potatoes, thawed
1 ¼ c. butter, softened
2 ½ c. flour
1 t. salt
2 egg yolks
½ c. half-and-half
Coarse salt, poppy seeds or caraway seeds to taste

Preheat oven to 400ยบ. Mix the potatoes, butter and flour in a bowl. Sir in the salt. Knead on a lightly floured surface until the dough is smooth. Roll 2 tablespoons at a time into the shape of a breadstick. Make shallow diagonal slits in the tops of the sticks. Beat the egg yolks and half-and-half in a bowl. Brush over each potato stick. Sprinkle with coarse salt. Place the potato sticks on a baking sheet. Bake for 10 to 12 minutes or until golden brown.


3 comments:

  1. Valerie,
    Thanks for always leaving me sweet comments on my baking blog.
    Well...I think the hashbrown breadsticks look delicious! I will have to try those soon. We love breadsticks in this house...my mouth does, my hips don't!

    ReplyDelete
  2. Well, they look pretty good to me!
    I'll have to try these...I love potatoes & it's always fun to try new recipes.

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  3. I think these look pretty tasty Valerie! I would have never in a million years thought to do this. You would think I knew more about potatoes living in idaho but alas...I do not!

    Thanks for a great recipe :D

    ReplyDelete

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