Potatoes with thick batter

Ingredients

• Mealy potatoes (russet or purple potatoes)
• 3 oz of unsalted butter
• 1/2 oz of all purpose flower
• 1/2 pint of water
• Salt
• Pepper
• Nutmeg
• Parsley

Directions for the batter

1. Melt the 3 oz of butter in a small pot or saucepan.
2. Add 1/2 oz of flower, 1/2 pint of water, salt, pepper, nutmeg, and parsley.
3. Stir over medium heat until thoroughly mixed.
4. Remove pot/saucepan from heat.

Directions of potatoes

1. Bring a pot of water to boil.
2. Place the potatoes in the pot and boil until cooked.
3. Cut the potatoes into slices.
4. Place the potatoes into the batter.
5. Serve the dish.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019