Potato Longoes Recipe

How to make it

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• potatoes in salted water until fork-tender. Drain, peel and mash until very smooth. Let cool. In a large bowl, combine the cooled mashed potatoes, flour, 1/2 teaspoon salt, and the oil, and mix well. Make a well in the center of the mixture, and in it pour the milk. Sprinkle the milk with the yeast and the sugar and allow to dissolve and proof, undisturbed, for 5–10 minutes.
• Slowly work the yeast mixture into the potato-flour dough. Knead by hand or with a dough hook until smooth and elastic. If dough is sticky, add a little more flour; the dough should be soft and light.
• Transfer the dough to a bowl that has been lightly dusted with flour. Cover with a clean dish towel and let rise in a warm place until tripled in bulk, about 1 hour. Roll out the dough about 1/2-inch thick and cut into fist-sized pieces. Let rest 15 minutes. Lightly prick each piece a few times with the tip of a knife.
• Heat about 1/2-inch oil in a heavy, deep-sided skillet. Carefully add the langos (cook in batches without crowding the pan) and cover the skillet. Fry over medium heat until the bottoms are golden-brown, then turn and fry uncovered until the second side is browned. Drain well on paper towels and rub each with a cut clove of garlic or sprinkle lightly with pressed garlic. Top with coarse salt. Serve immediately, with sour cream and/or grated cheese, as desired. Yield: 10–15 servings, depending on appetites and what else is served at the meal.