4 servings
Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil and herbs with the potatoes.
On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.
This recipe was provided by The Spice House.
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To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.
Elizabeth David
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