Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Potato Croquetas with Saffron Alioli
Ingredients
- 1 pound large boiling potatoes (about 2)
- 3 large eggs
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon chopped fresh tarragon
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup all-purpose flour
- 3/4 cup fine dry bread crumbs
- About 4 cups olive oil (not extra-virgin) for frying
- Accompaniment: saffron alioli
- a potato ricer; a deep-fat thermometer
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