The Culinary Stone

Boil the potatoes in salted water until just tender when pierced with a knife. Cool to room temperature. Place in the refrigerator, uncovered, overnight.

The next day, peel and force the potatoes through a ricer or food mill, fitted with a medium disk. Or, hand grate them using the small size side of a hand grater. You should have approximately. 2 2/3 cup of riced potatoes.

In a saucepan combine 2/3 cup water, the butter, the salt and pepper, bring to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove from the heat, add the eggs, 1 at a time, beating after each addition and then the yolk and beat the mixture until it is smooth and shiny.

Add potatoes and beat the mixture until it is combined well. Measure 1/3 cup of mixture and form into a ball, then shape into a pear. Place a whole clove in the top to resemble the stem.

In a deep fryer or large kettle heat 2 inches of vegetable oil until it registers 340 degrees on a deep fat thermometer.

Carefully roll the pear potatoes in fine bread crumbs, reshape if necessary. Fry the croquettes, until they are crisp, golden and cooked through, transfer them as they are fried too paper towels to drain, and sprinkle with salt. Keep warm on a rack in a warm 300 degree oven.


  • 2 Pounds russet baking potatoes.
  • 4 Tblsp unsalted butter, cut into bits
  • 1 1/3 Tsp. kosher salt
  • 1 Tsp. seasoned pepper
  • 80 Grams all-purpose flour
  • 2 Large eggs
  • 1 Large egg yolk
  • 1/2 Cup grated Parmesan