Baked potato fingers – the perfect “finger” food
Potato fingers and the lower calorie version, potato dumplings are two side dishes that go with almost anything. Both are rather easy to make, one is a little heartier and the perfect “finger food” for little ones. Mine love them as main dish and dip them into - of course - ketchup.
Cook Time
Ingredients
- 3 lbs potatoes, floury for mashing
- 3 cups all purpose flour
- 2 eggs
- 3/4 stick butter
- 1/8 tsp nutmeg, ground
- salt
- pepper
- Boil unpeeled potatoes for ca. 25-30 min. If the potatoes are big (russets usually are), I cut the raw potatoes into halves or thirds
- Peel the potatoes and mash them with a potato masher or just use a fork
- Add flour, butter, and eggs and mix into a stiff dough; don’t take too much time as dough tends to get tough
- Season with salt, pepper and nutmeg
- Let dough rest for about 20 min
- Wet your palms with water to prevent dough from sticking to them and roll small mounts of the dough between your hands until they have about the shape of a finger
- Preheat oven to 345 F. Grease a cookie sheet with EVOO and align the fingers on it
- Put them in the oven for 15 min
- Check and turn them over, put them back for 10 min and check again
- Repeat until fingers are golden brown and crispy
If you are in a hurry, try the ready mix instead.
Flour Dumplings
Another recipe that is similar to potato fingers are flour dumplings. Fingers are a real hearty meal, which I do not mind for my kids, as they are more on the slim side. For the dumplings, you skip the egg and the butter and instead of baking, they are being boiled. It is easy and fast.
You will need for 5 dumplings:
- 0.5 lbs of cooked russet potatoes
- 0.5 lbs all purpose flour
- Salt
- Mash potatoes, add flour and salt
- Form dumplings and put them into slightly boiling water
- Let simmer for 20 min
The dumplings are a great side dish with any kind of stew or saucy meal (or gravy), or served with fried onions and in a soup. But they also go with anything where potatoes would fit.
