FationateFoodBelly • Easy Recipes

Ingredients:

• 2 medium russet potatoes (about 300g)
• 100g potato starch
• 50g tapioca starch
• 1 tsp salt
• 1 tbsp butter
• 80ml hot water
• 1 package chicken sausage (The Sausage Project)
• 4–5 fresh sage leaves
• Salt and black pepper, to taste
• Water, for boiling
• 2 tbsp cooking oil

Instructions:

1. Cook the potatoes: Peel and cut the potatoes into small cubes. Steam until completely tender and easily pierced with a fork. Steaming helps the potatoes cook quickly while keeping them relatively dry.
2. Make the dough: Mash the potatoes until smooth and lump-free. Add the potato starch, tapioca starch, salt, and hot water. Knead gently until everything comes together into a soft dough. Let the dough rest for about 15 minutes.
3. Shape the potato buttons: Roll the dough into 1-inch balls. Using the opening of a small bottle, gently press down on each ball to create a button-like shape.
4. Boil: Bring a pot of water to a boil and carefully add the potato buttons. Cook until they float to the surface, then remove and drain.
5. Crisp the potatoes: Heat the cooking oil in a large pan over medium-high heat. Add the boiled potato buttons and sear until the bottoms are golden brown and crispy.
6. Add the sausage and sage: Add the chicken sausage, butter, and sage leaves to the pan. Continue cooking until the sausage is browned and everything is coated in the buttery, fragrant sage.
7. Season and serve: Season with salt and black pepper to taste. Serve hot and enjoy!