Cook fried potato noodles

Serves 4

Prep time: 10 minutes Cook time: 1 hour Cooling time: 30 minutes Difficulty: Medium

Ingredients:

16 ounces starchy potatoes, scrubbed (Russet or Idaho) 2/3 cupall-purposeflour

1 large egg, room temperature,

lightly beaten

1 teaspoon kosher salt, divided 1 pinch freshly grated nutmeg

¼ cup unsalted butter, cubed

1 cup fresh sage leaves

Freshly ground black pepper, to taste

Directions:

1. Cook the potatoes in a large saucepan of rapidly simmering water until soft to the tip of a knife, 20-25 minutes. 2. Drain and let cool until warm to the touch. Peel and press them through a potato ricer onto a baking sheet. Spread out the potato in an even layer, letting it cool for 30 minutes. 3. After cooling, sprinkle over flour and pour over egg, gently kneading them into the potato until an even dough forms, about 2 minutes. Sprinkle over ½ teaspoon salt and the nutmeg, kneading briefly to incorporate.

4. Roll the dough into a log and cut it into 1-inch pieces. Shape them into finger-shaped dumplings using your hands.

5. Bring a large saucepan of salted water to a rapid simmer. Lower the dumplings into the water, cooking until they float to the surface, 2-3 minutes. Drain and spread them out on paper towels.

6. Melt the butter in a large frying or sauté pan set over a moderate heat. Add the sage leaves, dumplings, remaining salt and some black pepper to taste, sautéing until golden and crisp at the edges, 5-7 minutes. Serve right away for best results.