- Potatoes 400 grams
- Songino some tuft
- Eggs 2 whole • 130 kcal
- Lemon juice 1
- Extra-virgin olive oil as much as it is needed
- Sea salt as much as it is needed
- Mayonnaise – if you like
- Peanut oil as much as it is needed
Potato nests are a perfect appetizer for Easter and they will not fail to impress your guests. A few drops of lemon will be the final touch to a beautiful recipe to see, simple but tasty and in line with the Easter food tradition that is characterized by eggs. The songino is not the only vegetable that can be used for the filling of the potato nests, if you do not find it you can always replace it with salad or some soft rocket.
To prepare the fried potato nests, that some call potato baskets, you must first get the yellow potatoes, clean them with a cloth, peel them with the appropriate tool and pass them in a food processor that reduces them to julienne. Then dry them with some paper in order to eliminate excess water naturally present in the potatoes.
Meanwhile, heat up the peanut seeds oil, the best for frying, because it holds the temperature well and it has a very high smoke point (this characteristic means that, while heating, it does not start smoking and become toxic). If you have it, use a thermometer to measure the temperature of the oil that will be ready to fry when it reaches 180 °.
Put a handful of julienne potatoes in the saucepan of boiling oil, wait a few seconds and then, helping yourself with one or two wooden spoons, bring together the potatoes and create a circle (as you can see in the picture below). While cooking, the potatoes will weld together. When one side is ready, turn them over using a skimmer, finish cooking the other side and remove them from the heat before they burn (being very thin potatoes, the risk is high so be careful).
Keep going until you have prepared all the potato nests. Place them on a paper towel to make them lose excess oil.
At this point, wash and dry the songino very gently. Be careful and handle it with extreme care.
Take the eggs, boil them for eight minutes in hot water, let them cool naturally or under cold water, peel them and cut them in two lengthways (as you can see in the picture below).
Put each potato nest on a single-portion saucer, add a little of the songino.
If you like, you can stuff the songino with a teaspoon of mayonnaise, maybe preparing it by yourself or using the one sold in the supermarket. The addition of mayonnaise is not mandatory, the potato nests are good even if they are seasoned just with oil and salt, but the mayonnaise will help to better bind the various flavors. Finally, add the half a boiled egg to complete the recipe. Finish the dish with a drizzle of extra-virgin olive oil, salt and – if you like it – add a few drops of lemon on the hard-boiled egg. Here are your stuffed potato nests. Serve immediately. Remember that baked potato nests are a valid alternative to this recipe. Just put them in a static preheated oven at 180 degrees.