Wednesday, April 2, 2014

Potato Lefse: TWD Baking with Julia

Tuesdays with Dorie: Baking with Julia - 54th installment. The recipe is Potato Lefse.

Hard to photograph well (white on white), but easy and delicious!   You make the mashed potatoes, chill them overnight, and then add the dry ingredients.  You end up with a dense, but also somewhat light dough.  I was skeptical about the inclusion of sugar in the dough, but they really tasted great. 
Dough ball before rolling

I was amazed how thinly they could be rolled out.  I didn't have a linen-covered board, but I laid a floured towel out on my board, and made sure the pin stayed pretty well floured.  A few holes developed when the pin got stuck occasionally, but it was easy to patch.  

Dough just put onto the griddle
I wasn't always able to roll them out into neat circles, so some were irregularly shaped.  Having such a large pancake on the griddle made it more apparent that the griddle has sections that are hotter than others.  It was difficult to get them evenly browned.

We ate them as suggested, rolled up with butter, sugar and jam toppings.  Maple sugar and cinnamon sugar were voted the favorites.


  1. Looks good! I was wary over the amount of sugar as well - I think they could have used less. We made sandwich roll-ups; will have to try the sweet version next.

  2. I was surprised by how thin I was able to get them, too (especially without any of the special tools). I'll have to try maple sugar on the ones I tucked in the freezer!

  3. Nice! Maple sugar would have been yummy! I too was surprised at how thin these could be rolled out.

  4. I love how the griddles has marked the hotter spots on the lefse! Yours look so delicate.