Ingredients
- 1 kg old red potatoes (boiled and mashed)
- 2 egg yolks
- Freshly chopped parsley
- 3 tablespoons of grated pecorino cheese
- 3 tablespoons grated parmesan cheese
- A pinch of garlic powder or finely chopped fresh garlic
- 2 tablespoons flour (for dusting)
- Salt and pepper to taste
Instructions
- Preparing the potatoes:
- Boil the old red potatoes in plenty of salted water until tender.
- Drain the potatoes and let them cool slightly.
- Mash the potatoes using a potato masher or a fork until you obtain a smooth puree.
- Preparation of the dough:
- In a large bowl, combine the mashed potatoes with the egg yolks , freshly chopped parsley , grated pecorino and parmesan , and garlic powder or fresh garlic .
- Mix all the ingredients well until you obtain a uniform mixture.
- Season with salt and pepper to taste.
- Shaping the chops:
- With slightly damp hands, take small portions of dough and shape them into flattened meatballs, creating the potato chops .
- Dredge each chop in the flour , making sure they are lightly floured on both sides.
- Cooking:
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Arrange the chops in the pan, avoiding overlapping them, and cook them for about 3-4 minutes per side, until golden and crispy.
- Once cooked, transfer the chops onto absorbent paper to remove excess oil.
Tips for optimal preparation:
- To obtain a perfect consistency, it is essential to use old red potatoes , as they contain less water and guarantee a more compact mixture.
- Make sure the potatoes are well drained and finely mashed to avoid lumps in the mixture.
- The combination of pecorino and parmesan provides a balance of flavors; however, you can adjust the quantities according to your preferences.
- For a lighter variant, the chops can be cooked in the oven at 180°C for about 20 minutes, turning them halfway through cooking, until golden.
Notes
Potato Braciole are a versatile dish that can be served as an appetizer, side dish or main course, accompanied by a fresh salad or grilled vegetables. Their simplicity and goodness make them a timeless classic of Italian cuisine.
