3 large russet (Idaho) potatoes, scrubbed
1 egg yolk
About 1 1/2 cups all-purpose flour
1/2 teaspoon nutmeg
Kosher salt and freshly ground pepper
Cut into 1/2″ to 1″ pieces.
I tried a few of these and they were pretty good! I hope that they continue to get better as I make them but I thought this recipe turned out well, here’s hoping those in the food swap agree!