Potato Logs

Rating: 3.57 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Deep fried seasoned mashed potatoes make tasty little appetizers. Dip them in butter or gravy for a real flavor sensation!

By Mary

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

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  • Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.

  • Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.

  • Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.

  • Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:
456 calories; protein 7.9g; carbohydrates 54.1g; fat 23.6g; cholesterol 25.6mg; sodium 118.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Mae Long
Rating: 4 stars
03/03/2009
Try placing the potatoes in the refrigerator for an hour or two after they have been shaped into logs or balls. They will firm up and be much easier to handle when breading.(I used cornflake crumbs instead of breadcrumbs)Great way to use left over mashed potatoes. Read More
Helpful
(11)

Most helpful critical review

JOSHANDNIKI
Rating: 1 stars
02/12/2004
When the logs were fried all of the potato evaporated and all that was left was fried breading. Read More
Helpful
(57)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
JOSHANDNIKI
Rating: 1 stars
02/11/2004
When the logs were fried all of the potato evaporated and all that was left was fried breading. Read More
Helpful
(57)
Mae Long
Rating: 4 stars
03/03/2009
Try placing the potatoes in the refrigerator for an hour or two after they have been shaped into logs or balls. They will firm up and be much easier to handle when breading.(I used cornflake crumbs instead of breadcrumbs)Great way to use left over mashed potatoes. Read More
Helpful
(11)
wal y
Rating: 5 stars
12/13/2005
I'm using them on the weekend but after they are crumbed I will be putting them in freezer and frying them from frozen Read More
Helpful
(7)
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RUTHCOOPER
Rating: 4 stars
11/28/2011
I used cooked cold potatoes and had no problem with them keeping their shape. I also added about 1/2 cup of parmesan cheese and cooked in bacon drippings instead of oil. Yummy. Read More
Helpful
(5)
Christina
Allstar
Rating: 3 stars
11/20/2015
I really loved the idea of these but as written they would not hold their shape. I ended up adding in some parmesan cheese and a little flour to keep them together. They were still soft to handle but once I got them in the oil they fried up nicely. Also these could definitely use some salt IMO. All in all these would work with a few small additions. Thanks for sharing.:) Read More
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