Potato Smileys
Baked potato patties shaped into cheerful little faces. A soft, crispy-edged oven-baked snack without deep-frying—great as a light, crispy vegetable starter.
- Time
- 45 min
- Serving
- 295 kcal
- Ingredients
- ≈ $0.44
- Protein
- 7 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 180 g
- 2 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 3 Starch 12 g
- 4 Wheat flour 15 g
- 5 Sunflower oil 5 ml
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel and chop the potatoes1, then boil in salted water for 15–18 minutes until tender.
Drain the water, mash the potatoes1 into a thick purée, and let cool for 5 minutes.
Add the egg, cornstarch, and flour, kneading into a soft, firm dough.
Roll the dough into a 1 cm-thick sheet on a floured surface.
Cut into rounds, poke eyes with a straw or skewer, and press a smile with a spoon.
Preheat the oven to 200 °C (400 °F), transfer the smileys to parchment paper, and brush with oil.
Bake for 20 minutes at 200 °C (400 °F) until the bottoms and edges are lightly golden.
Tips
- Why it works
- Boil the potatoes for exactly 15–18 minutes, or the mash will be either watery or dry. Test with a fork: it should go in easily without breaking the potato apart.
- Substitutions
- Replace the starch with 12 g of potato flour or 15 g of rice flour. Instead of sunflower oil, use butter, but reduce it to 3 g.
- Common mistakes
- If the smiles don't brown, check the oven temperature: they should be light golden, not white or gray.
- Storing and reheating
- Store in the fridge for 2 days and reheat in the microwave for 1–1.5 minutes under a lid. Don't freeze, the mash turns crumbly.
- Serve with
- Serve the smiles with a yogurt and dill sauce at a kids' party or as a snack with a light cucumber and sour cream salad.
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