Baden-Style Schupfnudeln (German Potato Dumpling Noodles)

1. 1

   Put whole, unpeeled potatoes into a large pot of boiling water; boil for 25 to 30 minutes. Take the potatoes out and pour off the water. When they are cool enough to handle, peel the potatoes and place them on a lightly floured surface. Use a rolling pin to mash the potatoes.

2. 2

   Transfer the mashed potatoes to a large bowl. Mix in the flour, egg, parsley, salt, and nutmeg. Knead thoroughly until a smooth dough forms. Roll the dough out to about 1/2 inch thick. Cut the flattened dough into thin strips, about 1 1/2 inches long. Gently roll or stretch the strips until the ends taper. Let rest for 15 minutes.

3. 3

   Heat lard in a large skillet over medium heat. Add the potato strips to the skillet and fry until golden brown on both sides.

• Calories 217.06 kcal Moderate
• Protein 4.38 g Low Source
• Carbs 28.09 g Moderate
• Total Fat 9.8 g Moderate
• Saturated Fat 3.69 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 36.15 mg Moderate
• Sodium 24.6 mg Low Source
• Fiber 2.04 g Low Source
• Sugar 0.79 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 21.05 mg Low Source
• Iron 1.54 mg Low Source
• Potassium 481.87 mg Moderate
• Vitamin A 18.55 mcg_rae Low Source
• Vitamin C 21.62 mg Good Source
• Vitamin D 0.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten