Potato balls with rosemary and garlic
4 servings
40 minutes
Potato balls with rosemary and garlic are an exquisite dish of European cuisine, embodying a blend of simplicity and refined taste. The origins of such dishes trace back to rustic cooking, where homemakers sought ways to diversify traditional potato meals. The delicate mashed potatoes infused with the aroma of garlic and rosemary acquire a crispy texture thanks to the hazelnut coating. Baked to a golden crust, these balls have a rich flavor with a hint of nuttiness, creating the perfect combination of softness inside and crunch outside. They can be served as an independent snack or side dish, while a spicy white sauce based on sour cream and mustard emphasizes the richness of flavor. These potato balls will adorn any table, adding coziness and gastronomic pleasure.
1
Peel the potatoes and boil them in salted water. Make a puree.
- Potato: 0.5 kg
- Rosemary: to taste
2
Add garlic, dried rosemary, and an egg to the mashed potatoes. Let the potato mixture cool slightly.
- Garlic: 2 cloves
- Rosemary: to taste
- Chicken egg: 1 piece
3
Chop the hazelnuts and mix with breadcrumbs (instead of store-bought breadcrumbs, I crushed two whole grain crackers).
- Hazelnut: 60 g
- Breadcrumbs: 50 g
4
Form balls and coat them in breadcrumbs.
5
Bake at 180 degrees for 20-30 minutes until a golden crust appears.
6
Serve potato balls with white sauce (I mixed 100 grams of sour cream with 2 tablespoons of French mustard, sea salt, and pepper).
