Potato Sticks
with Genoa Salame

35 mins


  • 300 g peeled potatoes
  • 70 g Genoa Salame
  • 300 g flour
  • 2 egg yolks
  • 150 g butter
  • milk
  • extra virgin olive oil
  • salt and nutmeg to taste


Remove the butter from the fridge and allow it to soften. Cut the Genoa Salame ham into thin strips and set aside. Cut the potatoes into quarters and boil them in a pan filled half and half with lightly salted water and milk for about 15 minutes or until they start to break apart. Drain and mash to a purée with a potato masher. Add the softened butter, yolks and grated nutmeg to the purée and gradually incorporate the flour. Add salt only if needed. Add the Genoa Salame and incorporate into the mix. Shape into sticks, brush with oil and cook in a preheated oven for about 30 minutes or until golden.

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