1/2 cup vegetable oil
1 cup yellow potatoes
4 eggs, beaten
1 1/2 cups milk
4 cups mashed potatoes
salt and pepper to taste
1/4 cup vegetable oil
4 tablespoons all-purpose flour
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon baking powder
Preheat oven to 375 degrees F (190 degrees C).
Heat the oil in a large saucepan over medium heat. Sprinkle potatoes with salt and pepper and cook until golden brown. Drain and squeeze oil out of potato skins. Place skins in a medium bowl and tie tightly with an electric tie clip.
In a large bowl, beat eggs, milk, mashed potatoes, salt and pepper until smooth. Stir in oil. Mix flour into potato mixture and mix so that the dough has a smooth and elastic consistency. Fold into potato mixture to form a smooth dough.
Turn dough out onto a lightly floured surface. Roll out to about 1/4 inch thickness. Cut out circles from dough and roll triangles, using pastry blender or one of your favorite cutting board. Place about 1/2 inch apart onto ungreased cookie sheets.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until golden brown.
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