METHODPeel the potatoes and mash the flesh with a fork.
Season and add in the yolk, crème fraiche and chopped almonds.
Shape into walnut-sized balls. Roll these in the flour, then into the beaten egg and finally into the ground almonds.
Deep fry in plenty of vegetable oil until crispy and golden.
Drain on kitchen paper and sprinkle with salt and pepper to taste.
Serves: 4
Preparation: 15 mins
Cooking: 70 mins
4 Large Sized Albert Bartlett Original Rooster Potatoes
2 egg yolks
2 tbsp crème fraiche
2 tbsp salted almonds (coarsley chopped)
100g ground almonds
1 whole egg (beaten)
Flour (for dredging)
Oil (for deep frying)
Salt and pepper (to taste)