Best Potato Logs Recipes

POTATO LOGS

Steps:

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

CRUNCHY POTATO LOGS

Steps:

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

POTATO LOGS

Steps:

• 1. rinse and scrub the potatoes
• 2. quarter each potato, dry each quater with a paper towel to remove excess water
• 3. place the potatoes in a baggie, pour in the oil and old bay seasoning, shake the bag making sure each one is covered in the seasoning, I usually eyball the seasoning, add enough to make sure each quater is coated
• 4. spray a baking sheet with Pam and place each log in a single layer on the baking sheet
• 5. Bake at 425 degrees for about a hour turning to make sure each side is crispy
• 6. serve with melted velvetta cheese and sour cream on the side for dipping

"CRUSTY POTATO LOGS"

Steps:

• 1. Boil potatoes till done,... then mash and add butter, salt, thyme, pepper and yolks Mix well using electric mixer for a creamy smoothness... Pre-Heat Oven to 425 Degrees....
• 2. Shape into 18 logs, (about 2 heaping Tbsp for each)... Dip each log into beaten egg, then roll into the crushed cereal
• 3. Pre-heat your oven to 425 degrees..... Place each log onto a greased cookie sheet... These can be made early in the day or a day ahead and kept in the refrigerator until ready to heat and serve.
• 4. Bake at 425 degrees for 15 to 20 minutes

LIPTON ONION SOUP POTATO LOGS

Steps:

• 1. Bake potatoes until almost done,
• 2. Once potatoes are slightly done! Allow to cool. Cut each potato in half, Cut the halves in half.
• 3. In a shallow bowl beat the eggs.
• 4. Add the flour to a plate.
• 5. Add both envelopes of soup mix to the flour.
• 6. Add the salt and pepper to the flour, mix to combine,
• 7. Add oil to a deep fryers or deep skillet! Allow to get hot!
• 8. Dip each potato half in the egg and then flour mixture, back in eggs, and then back in flour mixture.
• 9. Cook a few at a time! Drop in hot oil and cook until golden brown! Drain on a paper towel

POTATO LOGS

Steps:

• Boil potatoes, drain and mash with potato masher.
• Add margarine, salt, thyme, pepper and yolks.
• Mix well with electric beaters to make creamy.
• Use about 2 heaping tablespoons of mixture to form into a log.
• Dip in egg white and roll in crumbs.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 15- 20 minutes.
• These can be made ahead and put in the fridge.
• They can also be made ahead and frozen, just remove from the freezer and put directly into heated oven.
• DO NOT THAW!
• as this will make them soggy.

BUTTERMILK BATTERED POTATO LOGS

Steps:

• Cut potatoes into logs, 3 or 4 per potato depending on size of potato. Salt and pepper potato, dredge in flour, dredge in buttermilk and dredge in flour again. Fry in oil on medium heat until potato is tender and crispy brown. Drain on paper towel, may need to sprinkle with more salt when done. The amount of buttermilk and flour you use depends on how many potatoes you use. I usually allow 2 potatoes per person.