Crusty potato fingers


  • 1 kg of potato
  • 1 egg
  • 3 tbsp of lard
  • 2.5 tbsp of potato starch
  • 1 tbsp of finely cut parsley
  • 2 tbsp of dairy butter
  • sour cream


Peel, boil and grate potatoes. Add raw eggs, potato starch and 1/2 tbsp of parsley. Mix everything properly. Take the prepared mass and shape long rolls. Cut them along their length to get medium slices (12-15 cm long) and fry until brownish and crispy. Decorate the potato fingers with parsley and serve them with sour cream.

Enjoy your meal!