A tasty, delicious snack that everyone will love. Simple and easy. Potatoes! Everyone's favourite, at least in my house. Good in everything, curries, stews, breads, patties, just plain-old fries, in fact just about everything! There are so many different variety of potatoes and some of them can be very expensive. For this recipe, I use the US potatoes, as I love their floury texture which is excellent for mashing and roasting. This is simply great for breakfast or an after school snack. Even my nine year old niece who doesn't like vegetables, ate a few of these without complaining, and I use chives, spring onions and cilantro! Try this one out and you will be making it again!
I'm linking this to Recipe Swap Thursday at Prairie Story
Potato Herb Scones
(adapted from "The Potato Cookbook")
375gm (12 oz) potatoes, peeled and cut into even-sizes pieces
15 gm (1/2 oz butter)
2 tbsps snipped chives
2 tbsp chopped parsely
75 gm (3 oz) plain or wholemeal flour
a little milk (optional)
flour, for dusting
sunflower oil, for frying
salt and pepper
- Cook the potatoes in a large saucepan of lightly salted boiling water for about 20 minutes, or until tender. Drain.
- Place the potatoes in a bowl and mash with the butter. Add salt and pepper, to taste, and stir in the chives and parsley. Beat in the flour. Add a little milk if the mixture is too dry.
- Form the potato mixture into a ball and divide into 8 rounds. Roll each one out on a lightly floured surface to a thickness of about 5mm (1/4 inch). Prick surface all over with a fork.
- Lightly oil a heavy-based frying pan. Heat the pan, then cook the potato scones, a few at a time, for 3 minutes on each side, until golden brown.