Instructions: Make choux paste: Bring water, salt and butter to boil in a saucepan. Add flour, stirring vigorously until dough leaves the sides of the pan. Add the eggs, one at a time, stirring to incorporate each egg.(May be done in food processor) Blend potatoes, seasonings and paste. Deep fry in small batches until puffed and golden. NOTES : These potatoes are delicious with any kind of meat. May be frozen and reheated in the oven before serving

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