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Potato Turnovers

A home-style Potato Turnovers made with Russet Potatoes Scrubbed And Quartered, Salt, Olive Oil, Red Pepper Flakes, and Freshly Ground Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 1/2 lb
• 1 tsp
• 1/4 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Place the potatoes in a large saucepan filled with cold water to cover.

2. 2

   Add the salt and cook, partially covered, for 25 to 30 minutes, or until a knife pierces a potato easily.

3. 3

   Drain, reserving

4. 4

   1 cup of the cooking liquid, and let the potatoes cool.

5. 5

   Peel them and return them to the pot.

6. 6

   Using a masher or a ricer, mash the potatoes until smooth.

7. 7

   Add enough of the reserved cooking liquid to obtain a thick puree.

8. 8

   Stir in the olive oil, onion, capers, olives, parsley, pepper flakes, and black pepper until well blended.

9. 9

   Line a baking sheet with paper towels.

10. 10

    Set aside.

11. 11

    Separate the egg roll skins and place them on a clean surface.

12. 12

    Place 1/4 cup of the potato mixture in the center of each egg roll skin.

13. 13

    Fold over to make a triangular-shaped turnover.

14. 14

    Seal the edges with water.

15. 15

    Into a medium skillet, pour oil to a depth of 1/2 inch.

16. 16

    Heat it over medium heat to 325 F, or until a piece of egg roll skin sizzles slowly when added. (If the oil is too hot, the dough will cook before the filling is heated through.) Carefully set one breik at a time in the oil.

17. 17

    Fry until golden brown, 2 to 3 minutes on each side.

18. 18

    Drain well on paper towels.

19. 19

    Serve immediately with lemon wedges.

20. 20

    Repeat to cook the remaining turnovers.