Wednesday, November 13, 2019

Crusty Potato Puffs

Developed Summer, 2019. By adding oil and coarse semolina, frozen potato puffs become a special side dish.
8 oz potato puffs (Alexia™ is good)
1 oz vegetable oil
2 T coarse semolina flour
1 t onion powder
1 t salt
Preheat a toaster oven to 400 F. Let the potatoes thaw in a shallow baking pan. Drizzle on the oil, coat by rolling the pan, sift on the semolina, onion powder, and salt. Roll the pan again to cover the potato puffs with the seasonings. Bake 15 minutes. Stir, raise heat to 425, and bake another 5 minutes. Serves two but can be easily doubled.