Homemade Potato Crisp Cookies
Salty-sweet Potato Crisp Cookies are drizzled with dark chocolate and topped with a pinch of delectable Fleur de Sel.
These crunchewy cookie treats are a delicious, adventurous departure from pedestrian sugary-sweet treats... so what are we waiting for?
This recipe yields about 2 dozen cookies.
Let's get started!
These crunchewy cookie treats are a delicious, adventurous departure from pedestrian sugary-sweet treats... so what are we waiting for?
This recipe yields about 2 dozen cookies.
Let's get started!
Ingredients and Potato Prep:
Ingredients:
1 cup Butter -softened to room temperature
1/2 cup White sugar
1 Egg yolk
1 teaspoon Vanilla extract
1 1/2 cups Flour
2 or 3 large Russet Potatoes- yielding approx. 4 cups after grating
Table salt
1/2 cup Semi-sweet Chocolate chips
Scant 1/4 teaspoon Lard or Shortening
Fleur de Sel or Coarse sea salt
Oil for frying
Potato prep:
You'll need about 4 cups of unfried grated potatoes, total for these cookies. Once fried, they'll yield about 2 cups of potato crisps. Don't worry if you have too many potato crisps. They'll be devoured quickly. ;-P~
Heat 2" of vegetable oil in a medium-sized, deep saucepan over medium-high heat.
Scrub the potatoes and dry thoroughly. Grate the potatoes using the largest hole on the cheese grater.
Place the grated potatoes on a paper towel and thoroughly pat dry. It's important to remove all of the excess moisture to avoid a frying disaster.
Use metal tongs and fry the grated potatoes in small 1/2 cup batches. (If the hot oil threatens to overflow, raise the saucepan off the burner until the boiling subsides, then lower it back onto the burner again.) Stir constantly and remove the potatoes when crispy and golden brown.
Drain on paper towels and use table salt to taste. (Think salty potato chips! ;-)
Hint: You'll want to fry the last 2 batches just briefly to a light golden color. These potato crisps will be pressed on top of the unbaked cookies and finish browning in the oven.
1 cup Butter -softened to room temperature
1/2 cup White sugar
1 Egg yolk
1 teaspoon Vanilla extract
1 1/2 cups Flour
2 or 3 large Russet Potatoes- yielding approx. 4 cups after grating
Table salt
1/2 cup Semi-sweet Chocolate chips
Scant 1/4 teaspoon Lard or Shortening
Fleur de Sel or Coarse sea salt
Oil for frying
Potato prep:
You'll need about 4 cups of unfried grated potatoes, total for these cookies. Once fried, they'll yield about 2 cups of potato crisps. Don't worry if you have too many potato crisps. They'll be devoured quickly. ;-P~
Heat 2" of vegetable oil in a medium-sized, deep saucepan over medium-high heat.
Scrub the potatoes and dry thoroughly. Grate the potatoes using the largest hole on the cheese grater.
Place the grated potatoes on a paper towel and thoroughly pat dry. It's important to remove all of the excess moisture to avoid a frying disaster.
Use metal tongs and fry the grated potatoes in small 1/2 cup batches. (If the hot oil threatens to overflow, raise the saucepan off the burner until the boiling subsides, then lower it back onto the burner again.) Stir constantly and remove the potatoes when crispy and golden brown.
Drain on paper towels and use table salt to taste. (Think salty potato chips! ;-)
Hint: You'll want to fry the last 2 batches just briefly to a light golden color. These potato crisps will be pressed on top of the unbaked cookies and finish browning in the oven.
Mix and Bake
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, use your electric mixer to cream the butter and sugar together until smooth.
Add the egg yolk and vanilla. Mix until smooth.
Gradually mix in the flour until just blended. Scrape the sides.
Use a wooden spoon to fold in 1 cup of salted Potato crisps, saving the lightly fried crisps for topping.
Scoop up 1 tablespoon of cookie dough into your palm and form a 1/2" thick flat disc. Place on a ungreased cookie sheet. Repeat with remaining dough, spacing the cookies about 1 inch apart.
Scatter several lightly fried potato crisps on top of each unbaked cookie and press them gently into the dough.
Bake for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets.
In a medium bowl, use your electric mixer to cream the butter and sugar together until smooth.
Add the egg yolk and vanilla. Mix until smooth.
Gradually mix in the flour until just blended. Scrape the sides.
Use a wooden spoon to fold in 1 cup of salted Potato crisps, saving the lightly fried crisps for topping.
Scoop up 1 tablespoon of cookie dough into your palm and form a 1/2" thick flat disc. Place on a ungreased cookie sheet. Repeat with remaining dough, spacing the cookies about 1 inch apart.
Scatter several lightly fried potato crisps on top of each unbaked cookie and press them gently into the dough.
Bake for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets.
Chocolate Drizzle and Fleur De Sel Garnish
Place the 1/2 cup chocolate chips in a glass bowl. Layer them thin.
Microwave in 15 second increments, stirring each time.
When the chocolate begins melting nicely, add the scant 1/4 teaspoon shortening (or lard) and stir well.
Continue microwaving and stirring until the chocolate will dribble from the fork. This should take about 30 seconds total. Be careful not to scorch the chocolate or you'll have to start all over again. :-/
Spoon the melted chocolate into a plastic baggie and twist it closed as pictured. Snip off just a teensy bit of the corner and drizzle the cookies as heavy or light as you wish.
The final, very important step: A pinch of FLEUR de SEL! If you don't have Fleur de Sel, use a good quality coarse Sea Salt. The flavor of the salt and chocolate is nothing shy of heavenly.
Refrigerate the cookies for 10 minutes to allow the chocolate to set.
Your beautiful Potato Crisp Cookies are now ready to--->>>
Microwave in 15 second increments, stirring each time.
When the chocolate begins melting nicely, add the scant 1/4 teaspoon shortening (or lard) and stir well.
Continue microwaving and stirring until the chocolate will dribble from the fork. This should take about 30 seconds total. Be careful not to scorch the chocolate or you'll have to start all over again. :-/
Spoon the melted chocolate into a plastic baggie and twist it closed as pictured. Snip off just a teensy bit of the corner and drizzle the cookies as heavy or light as you wish.
The final, very important step: A pinch of FLEUR de SEL! If you don't have Fleur de Sel, use a good quality coarse Sea Salt. The flavor of the salt and chocolate is nothing shy of heavenly.
Refrigerate the cookies for 10 minutes to allow the chocolate to set.
Your beautiful Potato Crisp Cookies are now ready to--->>>
Serve!
