A potato turnover that can be served as an appetizer or entree for a meatless meal. This satisfying and delicious treat can be prepared ahead of time and finished just before serving.
24 oz. waxy yellow potatoes, peeled
4 oz. heavy cream
2 oz. extra virgin olive oil
4 oz. ricotta cheese
1 bunch scallions, thinly sliced
2 oz. parmesan cheese, grated
Salt, pepper, cayenne, and mace, to taste
8 squares brick paper (feuilles de brick)
Peanut oil for frying
Chives or blanched scallion green, for garnish, if desired
- Boil potatoes in salted water until tender. Drain potatoes, burn off any additional moisture in hot pan, then mash in cream, butter, ricotta, and parmesan. Season to taste with salt, pepper, cayenne, and mace. Portion mixture into 4-oz. portions and refrigerate at least two hours.
- Place chilled potato portion in the center of brik square. Fold brick paper over potato, moistening edges with water to secure the package. Crisp fry package to order, finish in hot oven to heat through.