busyfood.net – Potato Gems Recipe – olivemagazine


Finely grate the potatoes into a large bowl. Add the butter, potato flour and 1 tsp of salt. Line a 22cm x 14cm dish (we used a 900g loaf tin) with baking paper, then tip in the mixture. Push it into the corners, then smooth the surface so there are no air pockets. The layer should be 3-4cm thick. Put a same-sized dish on top to weigh it down, then chill overnight.



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