Finger Noodles

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Some foods are just fun; thus the case with these finger noodles from The Food Republic. These fried strips of golden potato goodness are essentially chive mashed potatoes that are shaped and sauteed in butter until crispy. Sounds good right? Yes….and even my potato adverse five year old agrees.

I love mashed potatoes but sometimes you want something a bit different to accompany your grilled meat. When that is the case I turn to these. The recipe calls for chives but you can also use parsley, basil or whatever fresh herb you prefer. Because they taste best fresh from the pan, you can roll the fingers ahead of time, cover and refrigerate then saute them up right before serving.

And here’s an added tip: feel free to drop the whole potatoes with their skin on into a pot of boiling water to cook. Once they are fork tender, allow them to cool slightly then the skins will pop right off. It is so much easier than peeling them before cooking.

FINGER NOODLES
Kosher salt
1 1/4 pounds russet potatoes 
1 egg
1 bunch chives, finely chopped (about 1/4 cup)
1/2 cup all-purpose flour, plus more for dusting
4 tablespoons butter, plus more as needed
  • Bring a pot of water to a boil and salt the water. Boil the potatoes whole, with skins on, until fork-tender, 35-40 minutes.
  • When cool enough to handle, peel the potatoes and pass through a ricer or food mill into a large bowl. You want to have 3 1/2 cups of riced potatoes.
  • In a small bowl, whisk the egg and stir in the chives.
  • Stir the egg mixture into the potatoes, sprinkle in the flour and 1 teaspoon salt, and mix to form a dough. Turn the dough onto a floured work surface and knead for about 1 minute to develop the gluten. It will feel fairly soft.
  • Divide the dough into 4 even pieces, cut each piece into eighths, and then pinch each piece in half.
  • Flour your hands and roll each piece into a 4-inch noodle, kind of like rolling Play-Doh. Each one will look sort of like a slug, a little fatter in the middle than on the ends. Y
  • Melt 2 tablespoons of butter in a large, heavy sauté pan over medium heat until the foam subsides and it starts to smell nutty and get golden brown.
  • Working in batches, add the finger noodles so they are not crowded and sauté until all sides are browned.
  • Add more butter to the pan as needed between batches. Transfer the noodles to a paper-towel-lined plate, and serve once the excess butter has drained.
Yields: Approximately 80 noodles

 

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